Sausage and Mushroom Stuffing

Sausage and Mushroom Stuffing

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  • Prep Time


  • Total Time


  • Servings



  • Extra virgin olive oil

  • 4

    onions, cut into ¼" dice

  • 4

    celery ribs, cut into ¼" dice

  • Kosher salt

  • 3

    cloves garlic, smashed and finely chopped

  • 1

    lb. cremini or button mushrooms, stemmed and cut into ¼" slices

  • lbs. sweet Italian sausage, casings removed and meat crumbled

  • 2

    cups dry white wine

  • Peasant bread, crusts removed, cut into 1 inch chunks and toasted(about 12 cups)

  • 1

    bunch of fresh sage, finely chopped

  • 1

    cup walnuts, coarsely chopped

  • 3 to 4

    cups chicken stock


Coat a large wide pot with olive oil and toss in the onions and celery. SEASON with salt and bring the pan to a medium-high heat. COOK the onions and celery until soft and very aromatic, 8 to 10 minutes. Add the garlic and cook for an additional 1 to 2 minutes. Add the mushrooms and cook for 3 to 4 minutes. ADD the sausage and cook until it's really brown and yummy, 12 to 15 minutes. While the sausage is cooking, break it apart with a metal spoon or spatula--you want the meat in pretty small pieces. ADD the white wine and cook until it is evaporated by half. The mix will be soupy--that's okay Preheat the oven 375 degrees In a large bow, combine the bread with the sausage mixture. TOSS in the sage and walnuts and pour about half the chicken stock into the bowl. Using your hands, work to combine everything well---really get in there and squish it up; it's fun! Add the remaining stock as needed to create a really moist mix. Taste and season with salt if needed... it will be. TRANSFER the mixture to a large baking dish and cover with foil. Bake for 30 minutes or until the stuffing is hot all the way through. REMOVE foil and bake another 15 minutes to brown the top.


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