Sausage-and-Wild Mushroom Stuffing

Southern Living
8 to 10 servings


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1/2 pound ground pork sausage
1/2 cup butter or margarine
3 pounds mixed wild mushrooms (shiitake, portobello, enoki), sliced
1 large onion, sliced
1 bunch green onions, sliced
1 (14 1/2-ounce) can chicken broth
1 (8-ounce) package herb-seasoned stuffing mix
1 poultry herb bouquet, chopped
1/2 teaspoon salt
1/2 teaspoon pepper


Brown sausage in a large skillet, stirring to crumble. Drain and set aside.

Melt butter in skillet; add mushrooms, onion, and green onions, and sauté until tender. Stir in sausage, broth, and remaining ingredients. Spoon 4 cups stuffing into turkey, if desired; place remaining stuffing into a lightly greased 13- x 9-inch baking dish.

Bake at 375° for 45 minutes or until lightly browned.

Note: A poultry herb bouquet contains 2 sprigs each of fresh sage, rosemary, and thyme; 1 teaspoon of each dried herb may be substituted.

Created date

October 2003