Mushroom and Sausage Sourdough Stuffing. Cook the vegetables: Heat the butter and olive oil in a large skillet over medium heat. In a large pot over medium-high heat, melt butter. In a Dutch oven, cook sausage over medium heat until no longer pink; drain.
Share all people, cooking is indeed work which is quite easy. Besides they are indeed like cooking and have ability cooking that is very good, they are also smart in integrating each dish so that it becomes dish delectable. But there are those who cannot skillfully cook, so they must learn and see recipes that are cushy to follow.
Made to directions using sourdough and turkey stock.
Prepped everything a day in advance and combined just before baking, adding a bit more broth as needed.
That box stuffing is kinda delicious - but this Sausage and Sourdough stuffing is to die for!
You can make Mushroom and Sausage Sourdough Stuffing use 12 ingredients and 5 the steps. Here guides how you mix it.
The main ingredient Mushroom and Sausage Sourdough Stuffing as follows:
- Prepare 2 tbsp of butter.
- Provide 3 tbsp of olive oil.
- Prepare 3 of shallots, minced.
- You need 2 pints of cremini mushrooms, quartered.
- Provide 2 clove of garlic, minced.
- You need 2 tbsp of chopped fresh rosemary.
- You need 1 tbsp of chopped fresh sage.
- Provide 1 lb of italian sausage, cooked & diced.
- You need 8 cup of sourdough bread, cubed (1 loaf).
- Prepare 4 cup of chicken or vegetable broth.
- You need 1 of kosher salt.
- You need 1 of freshly ground pepper.
Its packed full of flavor with mushrooms, onions, celery and turkey sausage - and o.m.g. its so delicious, not to mention really easy to whip up! A great stuffing recipe is one of the cornerstones of a Thanksgiving meal. This one will compliment all your other favorites perfectly. Every Thanksgiving I make this stuffing.
Instructions Mushroom and Sausage Sourdough Stuffing
- Preheat oven to 350°F. Lightly grease a large baking dish with nonstick spray..
- Cook the vegetables: heat the butter and olive oil in a large skillet over medium heat. Add the shallots and cook until fragrant, about 1 minute. Add the mushrooms and cook until they are lightly golden, 5-6 minutes more..
- Add the garlic to the pan and cook until fragrant, 1 minute more. Stir in the rosemary, sage & sausage; cook, tossing occasionally, until heated through, 1-2 minutes. Transfer the mixture to a large bowl..
- Prepare the stuffing: Add the bread to the bowl and toss with the mushroom mixture to combine. Gradually pour in the broth, tossing well as you pour to ensure it coats the bread mixture evenly. Season with salt and pepper..
- Pour the stuffing into the prepared baking dish and bake until the stuffing is heating through and the top is golden brown, 30-40 minutes. Let cool slightly; serve warm..
It uses the best ingredients from my Wine Country heritage - wine (of course), sourdough bread, fresh herbs and wild mushrooms! It is simple and can be a bit of chefs delight as each batch is a little different. Melt butter in a large skillet over medium heat. Transfer vegetables to a large bowl. In a large skillet, heat oil over medium-high heat.