Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, mushroom and sausage sourdough stuffing. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
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. How to Make Sourdough Bread, Mushroom and Sausage Stuffing Recipe.
Mushroom and Sausage Sourdough Stuffing is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. They’re nice and they look wonderful. Mushroom and Sausage Sourdough Stuffing is something which I’ve loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook mushroom and sausage sourdough stuffing using 12 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Mushroom and Sausage Sourdough Stuffing:
- Make ready 2 tbsp butter
- Get 3 tbsp olive oil
- Prepare 3 shallots, minced
- Make ready 2 pints cremini mushrooms, quartered
- Get 2 clove garlic, minced
- Take 2 tbsp chopped fresh rosemary
- Make ready 1 tbsp chopped fresh sage
- Take 1 lb italian sausage, cooked & diced
- Get 8 cup sourdough bread, cubed (1 loaf)
- Prepare 4 cup chicken or vegetable broth
- Make ready 1 kosher salt
- Prepare 1 freshly ground pepper
Dressing aka stuffing, usually plays the role of the supportive. Easy stuffed mushroom recipe using white button mushroom with pork sausage stuffing, mozzarella cheese, etc. Sourdough bread often has zero sugar. Certainly the carbs in it will matter BUT it certainly helps.
Steps to make 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.
A tweak I prefer is to half the celery and add red cabbage for both color and depth of flavor. That box stuffing is kinda delicious - but this Sausage and Sourdough stuffing is to die for! 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! Check out my video on how to make this fantastic Thanksgiving. Place the mushroom caps on the large baking sheet and toss with remaining olive oil.
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