Holiday Mushroom and Sausage Stuffing

Holiday Mushroom and Sausage Stuffing

SERVINGS

10

PREP TIME

15 Min

COOK TIME

1 hour 20 Min

When you’ve got a whole lot of holiday cooking to do, our mushrooms are a delicious time-saver. This easy sausage and mushroom stuffing recipe is the perfect side for Thanksgiving, Christmas or any special-occasion feast. It’s brimming with the appetizing flavors and aromas of mushrooms and sausage, seasoned with sage and other fresh herbs. It’s everything a stuffing should be: moist and fluffy inside while crisp and golden-brown on top. Bring on the turkey and gravy!
FEATURED PRODUCTS
Green Giant® Whole Mushrooms 6 oz.

Green Giant® Whole Mushrooms
WHERE TO BUY
Holiday Mushroom and Sausage Stuffing

FULL RECIPE

Serving Size: 10

Prep Time: 15 minutes

Cook Time: 1 hour 20 minutes

Green Giant product(s) used: Green Giant® Whole Mushrooms

Lists of ingredients:

  • 8 cups French or sourdough bread, torn into 1-inch pieces
    6 Tablespoons unsalted butter + extra for greasing
    1 cup chopped celery
    1 cup chopped sweet yellow onion
    1 jar (10 ounces) Green Giant® Whole Mushrooms, drained and halved
    1 pound sage-seasoned pork sausage
    2 cups chicken broth
    3 large eggs
    1 Tablespoon chopped fresh sage
    1 Tablespoon chopped fresh rosemary
    1 Tablespoon chopped fresh thyme
    ½ teaspoon black pepper

STEPS

1 Preheat oven to 350ºF. Spread bread evenly on a large baking sheet and bake for 15-20 minutes, until bread is dry and lightly crisped. Let cool.
2 While bread is baking, lightly grease a 9x13-inch baking dish with butter. Set aside. Heat 6 tablespoons of butter in a large skillet over medium. Add celery and onions, sauté 8 minutes. Stir in mushrooms and cook 2 minutes. Transfer to a large mixing bowl.
3 Add sausage to skillet use a spatula to break up into small pieces. Cook until evenly browned, about 8 minutes. Transfer to bowl with vegetables.
4 Add toasted bread to the mixing bowl. In small mixing bowl, whisk together broth, eggs, sage, rosemary, thyme, and pepper. Pour into large mixing bowl and fold with a spatula to coat ingredients evenly.
5 Pour stuffing into prepared baking dish and cover with aluminum foil. Bake 40 minutes. Remove foil and continue to bake 15-20 minutes longer, until top is crisp.

TIPS & TRICKS

This stuffing can be made ahead of time. After adding to baking dish, cover and store in the refrigerator. Let it come to room temperature before baking as directed.

If you like nuts in your stuffing, stir in 1 cup of coarsely chopped pecans or walnuts when you add the bread.

Holiday Mushroom and Sausage Stuffing is the perfect complement to our Best Ever Green Bean Casserole and our Make-Ahead Mushroom Gravy.

Serving Size: 10

Prep Time: 15 minutes

Cook Time: 1 hour 20 minutes

Green Giant product(s) used: Green Giant® Whole Mushrooms

  • 8 cups French or sourdough bread, torn into 1-inch pieces
    6 Tablespoons unsalted butter + extra for greasing
    1 cup chopped celery
    1 cup chopped sweet yellow onion
    1 jar (10 ounces) Green Giant® Whole Mushrooms, drained and halved
    1 pound sage-seasoned pork sausage
    2 cups chicken broth
    3 large eggs
    1 Tablespoon chopped fresh sage
    1 Tablespoon chopped fresh rosemary
    1 Tablespoon chopped fresh thyme
    ½ teaspoon black pepper

1 Preheat oven to 350ºF. Spread bread evenly on a large baking sheet and bake for 15-20 minutes, until bread is dry and lightly crisped. Let cool.
2 While bread is baking, lightly grease a 9x13-inch baking dish with butter. Set aside. Heat 6 tablespoons of butter in a large skillet over medium. Add celery and onions, sauté 8 minutes. Stir in mushrooms and cook 2 minutes. Transfer to a large mixing bowl.
3 Add sausage to skillet use a spatula to break up into small pieces. Cook until evenly browned, about 8 minutes. Transfer to bowl with vegetables.
4 Add toasted bread to the mixing bowl. In small mixing bowl, whisk together broth, eggs, sage, rosemary, thyme, and pepper. Pour into large mixing bowl and fold with a spatula to coat ingredients evenly.
5 Pour stuffing into prepared baking dish and cover with aluminum foil. Bake 40 minutes. Remove foil and continue to bake 15-20 minutes longer, until top is crisp.

Tips & Tricks

This stuffing can be made ahead of time. After adding to baking dish, cover and store in the refrigerator. Let it come to room temperature before baking as directed.

If you like nuts in your stuffing, stir in 1 cup of coarsely chopped pecans or walnuts when you add the bread.

Holiday Mushroom and Sausage Stuffing is the perfect complement to our Best Ever Green Bean Casserole and our Make-Ahead Mushroom Gravy.

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