Mushroom and Sausage Stuffing

Mushroom and Sausage Stuffing

Servings
SERVINGS

10

Prep Time
PREP TIME

15 Min

Cook Time
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 of mushrooms, sausage, and sage. Bring on the turkey and gravy!

FEATURED PRODUCTS

Green Giant® Whole Mushrooms 6 oz.

Green Giant® Whole Mushrooms

WHERE TO BUY
Mushroom and Sausage Stuffing
Full Recipe

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:

  • 1 loaf (24 ounces) sourdough bread, cut into 1-inch cubes
    1 stick (8 Tablespoons) unsalted butter
    2 stalks celery, chopped
    1 sweet yellow onion, chopped
    1 pound pork sausage
    1 jar (10 ounces) Green Giant® Whole Mushrooms, drained and halved
    2 cups chicken broth
    3 large eggs
    1 teaspoon dried sage
    1 teaspoon dried rosemary
    1 teaspoon dried thyme
    ½ teaspoon black pepper

Steps

STEPS

1 Preheat oven to 350ÂşF. Spread bread evenly on a large baking sheet and bake 15-20 minutes, until bread is dry and lightly toasted. Let cool.
2 While bread is baking, coat a 9x13-inch baking dish with non-stick spray. Set aside.
3 Heat butter in skillet over medium. Add celery and onions, sauté 8 minutes. Transfer to a large mixing bowl.
4 Add sausage to skillet. Use a spatula to break up into small pieces. Cook about 8 minutes until no longer pink. Transfer to bowl with vegetables.
5 Add mushrooms and toasted bread to mixing bowl.
6 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.
7 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.

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

  • 1 loaf (24 ounces) sourdough bread, cut into 1-inch cubes
    1 stick (8 Tablespoons) unsalted butter
    2 stalks celery, chopped
    1 sweet yellow onion, chopped
    1 pound pork sausage
    1 jar (10 ounces) Green Giant® Whole Mushrooms, drained and halved
    2 cups chicken broth
    3 large eggs
    1 teaspoon dried sage
    1 teaspoon dried rosemary
    1 teaspoon dried thyme
    ½ teaspoon black pepper

1 Preheat oven to 350ÂşF. Spread bread evenly on a large baking sheet and bake 15-20 minutes, until bread is dry and lightly toasted. Let cool.
2 While bread is baking, coat a 9x13-inch baking dish with non-stick spray. Set aside.
3 Heat butter in skillet over medium. Add celery and onions, sauté 8 minutes. Transfer to a large mixing bowl.
4 Add sausage to skillet. Use a spatula to break up into small pieces. Cook about 8 minutes until no longer pink. Transfer to bowl with vegetables.
5 Add mushrooms and toasted bread to mixing bowl.
6 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.
7 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.

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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