Hello everybody, it is Louise, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, mushroom and sausage sourdough stuffing. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Prepare the stuffing: Add the bread to the bowl and toss with the mushroom mixture to combine. Sausage, Wild Mushroom and Sourdough Stuffing Recipe. Every Thanksgiving I make this stuffing.
Mushroom and Sausage Sourdough Stuffing is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It is easy, it’s fast, it tastes delicious. They’re fine and they look fantastic. Mushroom and Sausage Sourdough Stuffing is something that I’ve loved my entire life.
To get started with this recipe, we have to 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:
- Get 2 tbsp butter
- Take 3 tbsp olive oil
- Make ready 3 shallots, minced
- Take 2 pints cremini mushrooms, quartered
- Get 2 clove garlic, minced
- Get 2 tbsp chopped fresh rosemary
- Get 1 tbsp chopped fresh sage
- Make ready 1 lb italian sausage, cooked & diced
- Prepare 8 cup sourdough bread, cubed (1 loaf)
- Get 4 cup chicken or vegetable broth
- Make ready 1 kosher salt
- Prepare 1 freshly ground pepper
Every Thanksgiving I make this stuffing. 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 "chef's delight" as each batch is a little different. I used this recipe more as a guideline and substituted with ingredients that I know my family and I enjoy.
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.
I used baby bella mushrooms and white button mushrooms. I made my own stuffing bread by drying out Pane Italian bread in the oven. I also used a spicy italian turkey sausage for a little kick in my dressing. Bring the chicken broth and dried porcinis to a boil in a medium saucepan. Reduce the heat and simmer until the broth takes on a strong.
So that is going to wrap it up with this exceptional food mushroom and sausage sourdough stuffing recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
