Recipe: Yummy Mushroom and Sausage Sourdough Stuffing

Mushroom and Sausage Sourdough Stuffing. Prepare the stuffing: Add the bread to the bowl and toss with the mushroom mixture to combine. Related Video A great stuffing recipe is one of the cornerstones of a Thanksgiving meal. This one will compliment all your other favorites perfectly.

Mushroom and Sausage Sourdough Stuffing 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 chefs delight as each batch is a little different. You can cook Mushroom and Sausage Sourdough Stuffing using 12 ingredients and 5 steps. Here is how you cook it.

Ingredients of Mushroom and Sausage Sourdough Stuffing

  1. You need 2 tbsp of butter.
  2. You need 3 tbsp of olive oil.
  3. You need 3 of shallots, minced.
  4. Prepare 2 pints of cremini mushrooms, quartered.
  5. Prepare 2 clove of garlic, minced.
  6. Prepare 2 tbsp of chopped fresh rosemary.
  7. Prepare 1 tbsp of chopped fresh sage.
  8. You need 1 lb of italian sausage, cooked & diced.
  9. You need 8 cup of sourdough bread, cubed (1 loaf).
  10. You need 4 cup of chicken or vegetable broth.
  11. You need 1 of kosher salt.
  12. Prepare 1 of freshly ground pepper.

Artisanal sourdough bread is denser with a thicker crust than the supermarket-bakery variety, and while both work well in this recipe, the artisanal bread must have its tougher crusts removed. Personalize stuffing by adding neat inclusions such as handfuls. 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.

Mushroom and Sausage Sourdough Stuffing instructions

  1. Preheat oven to 350°F. Lightly grease a large baking dish with nonstick spray..
  2. 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..
  3. 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..
  4. 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..
  5. 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..

In a Dutch oven, cook sausage over medium heat until no longer pink; drain. In the same pan, saute mushrooms, onion and celery in oil until tender. Add bread, artichokes, cheese, cranberries, poultry seasoning, rosemary, salt, pepper and mushroom mixture to the sausage. 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!

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