This sausage and mushroom stuffing is a must-have for any holiday table! The combination of savory sausage, earthy mushrooms, and bread fills the whole house with the scent of Thanksgiving.
While this recipe is simple, it yields exceptional flavor thanks to a few key ingredients. I use Italian sausage, cremini mushrooms, and fresh herbs.
I also use granulated chicken bouillon instead of chicken broth to deepen the flavor without complicating the recipe. Serve it with roast turkey, chicken, ham, rib roast, or cranberry sauce for a hearty holiday meal.
How to Make Sausage and Mushroom Stuffing
Note: The full instructions are provided in the recipe card below.
Preheat the Oven.
Prepare the Bread Stuffing.
Cook the Veggies.
Add The Herbs.
Cook the Sausage.
Combine Sausage and Bread Mixture.
Prepare the Liquid Mixture.
Bake.
Serve.
Camila's Tips
Note that I don't add salt to the dish mix, as I use the chicken bouillon as a seasoning. I add just enough to season it and infuse it with plenty of flavor.
The type of sausage you use will impact the flavor of your stuffing. Italian sausage, breakfast sausage, or even chorizo can all work well, depending on the flavor profile you're aiming for.
No one likes dry stuffing. Make sure to add enough liquid (broth) to keep your stuffing moist and flavorful. Just be careful not to add too much and make it too soggy.
Allow your stuffing to rest for a few minutes after cooking. This helps the flavors meld together and makes it easier to serve.
This sausage and mushroom stuffing is a must-have for any holiday table! The combination of savory sausage, earthy mushrooms, and bread fills the whole house with the scent of Thanksgiving. While this recipe is simple, it yields exceptional flavor thanks to a few key ingredients. I use Italian sausage, cremini mushrooms, and fresh herbs. I also use granulated chicken bouillon instead of chicken broth to deepen the flavor without complicating the recipe. Serve it with roast turkey, chicken, ham, rib roast, or cranberry sauce for a hearty holiday meal.
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease an 11 x 13-inch baking dish with butter.
Prepare the Bread Stuffing: Place the unseasoned bread stuffing in a large mixing bowl.
Cook the Veggies: In a large skillet, melt the butter over medium-high heat; add the onion, red bell pepper, and celery. Cook for about 8 to 10 minutes or until the vegetables soften. Add the minced garlic and cook for an additional 2 minutes. Add the sliced mushrooms and cook until they start to brown and their liquid evaporates about 5-8 minutes.
Add The Herbs: Stir in the chopped sage, rosemary, thyme, and cilantro- season with ground black pepper to taste. Transfer the cooked vegetable mixture to the bowl with the bread stuffing, making sure to scrape out every last bit from the pan.
Cook the Sausage: In the same pan, cook the spicy Italian sausage over medium-high heat for 8-10 minutes or until it's browned and thoroughly cooked. Use a metal spatula to break up the sausage into pieces no larger than ¼-inch.
Combine Sausage and Bread Mixture: Add the cooked sausage (and any fat from the pan) to the bread stuffing and vegetables. Gently toss to combine.
Prepare the Liquid Mixture: In a separate bowl, whisk together the egg, water, and Knorr Granulated chicken flavor until well combined. Gradually pour this liquid mixture into the bread, sausage, and vegetable mixture. Lightly toss everything together to combine, being careful not to break up the bread too much. This step helps to distribute the moisture and flavor evenly throughout the stuffing.
Bake the Stuffing: Transfer everything to the prepared baking dish. Bake in the preheated oven for 65-75 minutes or until the top is golden and crispy.
Serve: Once done, let it cool slightly before serving.
Notes
How to Store & Re-HeatTo store the stuffing, cool it to room temperature, then place it in an airtight container and refrigerate for up to 3-4 days. To reheat, either warm it in the oven at 350°F (175°C) covered with foil for 15-20 minutes or microwave individual portions, covered, on medium, checking and stirring every minute until heated through.Make-Ahead & FreezeTo make the Mushrooms with Sausage Stuffing ahead of time, simply assemble it a day before you need it and keep it covered in the fridge. When you're ready to eat, just bake it as per the recipe. For freezing, cool the baked stuffing, then freeze it for up to three months. Thaw it in the fridge for a day and reheat in a 325°F oven, covered with foil, until it's thoroughly heated.
Nutrition
Nutrition Facts
Easy Mushrooms with Sausage Stuffing
Amount per Serving
Calories
656
% Daily Value*
Fat
39
g
60
%
Saturated Fat
16
g
100
%
Trans Fat
0.4
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
16
g
Cholesterol
103
mg
34
%
Sodium
911
mg
40
%
Potassium
4348
mg
124
%
Carbohydrates
52
g
17
%
Fiber
7
g
29
%
Sugar
18
g
20
%
Protein
37
g
74
%
Vitamin A
1001
IU
20
%
Vitamin C
25
mg
30
%
Calcium
208
mg
21
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
