Sausage Stuffing
This savory Sausage Stuffing is a recipe that has been in my family for 60+ years and it's the ultimate holiday side dish; hearty, flavorful, and loaded with perfectly seasoned sausage, mushrooms, and golden, toasty bread. It’s the kind of comforting recipe that fills your kitchen with amazing aromas and keeps everyone coming back for seconds.
Servings: 10
Ingredients
- 1 pound sourdough loaf (or gluten free bread of choice)
- 1 tbsp olive oil
- 2 cups finely diced onion
- 4 cloves garlic minced
- 3 stalks celery chopped into small pieces
- 10 oz brown mushrooms cut in half and then sliced into small pieces
- ½ tsp salt
- ½ tsp pepper
- 2 pounds Mild Italian Sausage removed from casings
- ⅓ cup melted butter
- 3 eggs whisked
- 2 cups chicken stock
- 3 tsp poultry seasoning
Instructions
- Preheat the oven to 350 degrees fahrenheit.
- Start by cutting the sourdough bread into 1 inch cubes. Place the cubes on 1-2 large baking sheets ensuring they are in an even single layer. Transfer to the oven to bake for 20-25 minutes until the cubes are firm. Transfer the bread cubes to a large bowl.
- Heat the olive oil in a large pot on medium high heat. Add in the onion, garlic, celery and mushrooms, sprinkle with salt and pepper and saute for 8-10 minutes until the veggies are tender. Transfer the mixture to the bowl with the bread cubes.
- Next add the sausage meat and saute for 5-6 minutes, using a wooden spoon to break the sausage up into small pieces. Once cooked transfer the mixture to the bowl.
- To the bowl add the melted butter, whisked eggs and chicken stock plus the poultry seasoning. Stir to ensure that everything is well mixed.
- Grease a 9x13 inch baking dish. Transfer the mixture into the baking dish and bake for 25 minutes until golden brown on top.