Linguiça Sausage Stuffing with Mushrooms

Cooking Light
Linguiça Sausage Stuffing with MushroomsRecipe
Photo: Chris Court; Styling: Carla Gonzalez-Hart

 

This twist on a classic sausage and sourdough stuffing uses smoky Portuguese linguiça in place of crumbled pork sausage. Kielbasa or any smoked sausage would also work.

Serves 12 (serving size: about 3/4 cup)

Ingredients

+ Add To Shopping List
12 ounces sourdough bread, crusts removed and cubed
4 ounces linguiça sausage or kielbasa, halved lengthwise and cut into thin slices
1 1/2 cups chopped onion
1 cup chopped celery
1 tablespoon fresh thyme leaves
1 tablespoon minced fresh sage
1/2 teaspoon kosher salt, divided
1/2 cup chopped fresh flat-leaf parsley
1 tablespoon extra-virgin olive oil
1/2 pound cremini mushrooms, quartered
1/2 teaspoon freshly ground black pepper
2 cups unsalted chicken stock (such as Swanson)
2 large eggs, lightly beaten
Cooking spray

Preparation

Hands-on: 25 Minutes
Total: 1 Hour, 40 Minutes

1. Preheat oven to 400°.

2. Arrange bread in a single layer on a baking sheet. Bake at 400° for 20 minutes or until toasted, stirring after 10 minutes. Place bread in a large bowl.

3. Reduce oven temperature to 350°.

4. Heat a large nonstick skillet over medium heat. Add sausage to pan; cook 2 minutes, turning to brown on all sides. Add sausage to bread. Return pan to medium-high heat. Add onion and celery to pan; sauté 5 minutes or until golden. Stir in thyme, sage, and 1/4 teaspoon salt; sauté 1 minute. Add onion mixture and parsley to bread mixture; toss to combine.

5. Return pan to medium-high heat. Add oil; swirl to coat. Add mushrooms; sauté 5 minutes or until browned. Stir in remaining 1/4 teaspoon salt and pepper. Add mushroom mixture to bread mixture; toss to combine.

6. Combine stock and eggs in a bowl, stirring with a whisk. Add egg mixture to bread mixture; toss gently to combine. Let stand 5 minutes. Spoon bread mixture into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Bake at 350° for 50 minutes or until browned.

Created date

September 2014

Nutritional Information

Calories 167
Fat 6.2 g
Satfat 1.9 g
Monofat 3 g
Polyfat 0.9 g
Protein 8 g
Carbohydrate 20 g
Fiber 1 g
Cholesterol 39 mg
Iron 2 mg
Sodium 386 mg
Calcium 38 mg