Laura's Sausage Wild Mushroom and Sourdough Stuffing
Say hello to your new holiday favorite: *Laura's Sausage Wild Mushroom and Sourdough Stuffing*! This gourmet twist on a classic dish combines the rustic tang of toasted sourdough bread with the rich, savory flavors of Italian sausage and earthy wild mushrooms like shiitake, cremini, or oyster. Fresh herbs like thyme and sage add aromatic depth, while a touch of garlic, celery, and yellow onion round out the flavor profile. Moistened with a perfectly balanced blend of chicken stock and eggs for a soft interior, it’s baked to golden perfection with a satisfyingly crispy top. Whether it’s gracing your Thanksgiving table or elevating your next family dinner, this stuffing is a crowd-pleasing side dish worthy of the spotlight. Perfectly hearty, aromatic, and comforting, it's the ultimate pairing for roasted meats or as a standalone indulgence.
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Ingredients
- 8 cups sourdough bread, cubed
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 1 pound Italian sausage, casings removed
- 12 ounces mixed wild mushrooms, sliced (such as shiitake, cremini, or oyster)
- 1 large yellow onion, diced
- 2 stalks celery, diced
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh sage, chopped
- 2.5 cups chicken or vegetable stock
- 2 large eggs, lightly beaten
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley, chopped (optional for garnish)
Directions
Step 1
Preheat your oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish.
Step 2
Place the sourdough bread cubes on a large baking sheet and toast them in the preheated oven for 10-12 minutes, or until slightly golden and dry. Remove from the oven and set aside to cool.
Step 3
In a large skillet, heat the olive oil and 2 tablespoons of butter over medium heat. Add the sausage and cook, breaking it into small crumbles, until browned and cooked through, about 7-8 minutes. Remove the sausage with a slotted spoon and set aside on a plate.
Step 4
In the same skillet, melt the remaining 2 tablespoons of butter. Add the sliced wild mushrooms and cook for 5-7 minutes, stirring occasionally, until they are golden and have released their liquid.
Step 5
Add the onion and celery to the skillet with the mushrooms and sauté for 4-5 minutes, or until softened. Stir in the minced garlic, thyme, and sage, and cook for an additional 1-2 minutes until fragrant. Remove the skillet from heat.
Step 6
In a large mixing bowl, combine the toasted sourdough bread cubes, cooked sausage, and the mushroom mixture. Toss gently to distribute the ingredients evenly.
Step 7
In a separate medium bowl, whisk together the chicken or vegetable stock, eggs, salt, and black pepper. Pour this mixture over the bread and sausage mixture, and gently toss until the bread is moistened but not soggy.
Step 8
Transfer the stuffing mixture into the prepared baking dish, spreading it out evenly. Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Step 9
Remove the foil and continue baking for another 25-30 minutes, or until the top is golden and crispy.
Step 10
Remove the stuffing from the oven and allow it to cool slightly before serving. Garnish with chopped parsley if desired. Serve warm and enjoy!
Nutrition Facts
| Serving size | (3027.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5770.3 |
| Total Fat 251.2g | 0% |
| Saturated Fat 91.1g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 840.7mg | 0% |
| Sodium 14569.8mg | 0% |
| Total Carbohydrate 644.6g | 0% |
| Dietary Fiber 48.2g | 0% |
| Total Sugars 34.0g | |
| Protein 208.3g | 0% |
| Vitamin D 105.8IU | 0% |
| Calcium 647.1mg | 0% |
| Iron 30.6mg | 0% |
| Potassium 3971.0mg | 0% |
Source of Calories