Hey everyone, it’s Brad, welcome to our recipe page. Today, we’re going to make a distinctive dish, mushroom and sausage sourdough stuffing. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Mushroom and Sausage Sourdough Stuffing is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Mushroom and Sausage Sourdough Stuffing is something which I have loved my whole life. They’re fine and they look fantastic.
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. I never stuff the turkey as I believe it increases cooking time and really doesn't add to the stuffing's flavor. - Every Thanksgiving I make this stuffing.
To begin with this recipe, we must first prepare a few components. You can have mushroom and sausage sourdough stuffing using 12 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Mushroom and Sausage Sourdough Stuffing:
- Prepare 2 tbsp butter
- Make ready 3 tbsp olive oil
- Make ready 3 shallots, minced
- Prepare 2 pints cremini mushrooms, quartered
- Take 2 clove garlic, minced
- Get 2 tbsp chopped fresh rosemary
- Take 1 tbsp chopped fresh sage
- Make ready 1 lb italian sausage, cooked & diced
- Get 8 cup sourdough bread, cubed (1 loaf)
- Get 4 cup chicken or vegetable broth
- Make ready 1 kosher salt
- Prepare 1 freshly ground pepper
Stuff each mushroom cap with sausage mixture and place on a baking sheet. 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.
Instructions 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.
This Apple Sausage Stuffing recipe is one of those recipes in which it's important to practice mise en place, a French term meaning to have all ingredients How to Make Apple Sausage Stuffing. Place the mushroom caps on the large baking sheet and toss with remaining olive oil. Flip them so the well-side is facing up and stuff each one with a generous amount of filling using a spoon. Sausage Stuffed Mushrooms are one of those appetizers I grew up seeing in cookbooks but never got to actually experience until I was older and in an Italian restaurant. They don't really scream "order me" on the menu, what with other delicious things like melted cheese dips and bruschetta as options.
So that’s going to wrap it up with this special food mushroom and sausage sourdough stuffing recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
