Sausage & Mushroom Stuffing

October 16, 2018
Serves 4-6

This sausage and mushroom stuffing is the perfect addition to a casual weeknight meal or a fancy holiday dinner.


  • 2 Tablespoons
    unsalted butter
  • 1
    portabella cap
  • 1
    large (or 2-3 small) shiitake caps
  • 3
    shallots, diced
  • 2
    celery stalks, diced
  • 1
    medium carrot, diced
  • 1/2 Pound
    ground mild Italian sausage
  • 1/2 Cup
  • 4 Cups
    cubed sourdough bread
  • 2 1/4 Cups
    low sodium chicken stock
  • 2 Tablespoons
    thyme leaves, chopped
  • 1 Tablespoon
    fresh flat leaf parsley, chopped
  • salt and black pepper


  1. Preheat the broiler to high. Place the bread on a large, rimmed baking sheet and broil 3-4 minutes or until the bread is golden. Set aside to cool.

  2. Preheat the oven to 375 degrees Fahrenheit. Spray a 9×13 inch baking dish with cooking spray.

  3. Place the mushroom caps in a food processor and pulse to break the mushrooms until it resembles the ground Italian sausage.

  4. Melt the butter in a large skillet over medium-high heat. Add the mushrooms, celery, carrot and shallots. Cook 3-4 minutes or until vegetables are softened.

  5. Add the sausage and cook until brown, breaking up the meat as it cooks.

  6. Add the raisins and cook for 1 minute.

  7. Pour 1/4 cup stock into the skillet, scraping any brown bits from the bottom of the skillet.

  8. Transfer the sausage mixture to a large bowl. Add the chicken stock, thyme and bread. Season to taste with salt and pepper and toss to combine.

  9. Pour the stuffing into the prepared baking dish and bake for 20 minutes.

  10. Before serving, sprinkle the stuffing with fresh parsley.


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