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.
I've made this for the last 7 or 8 years in a row on Thanksgiving and it is a showstopper, and better than the turkey itself. It's seriously the best thing on the table and the one side everyone requests. We have 7 adults & 2 children, so I cut this recipe in half and with everything else we prepare, we have more than enough for everyone- and for leftover day. I make it exactly according to the recipe and it turns out perfect- If you use the amount of mushrooms it calls for, the juices keep the stuffing moist. And to keep costs down, I generally use half wild mushrooms and half regular.
Double the sausage, half the mushrooms, WAY more chicken broth than it calls for and I increase the stuffing mix. Also, we amp up the spices. Using only poultry herbs and salt and pepper doesn't allow the full potential of the sausage and mushrooms to come through, so I use Cajun seasoning to amp it up, but I would definitely recommend the addition of some cayenne or smoked paprika to this mix.
One of the better stuffing receips I've tried. Rating 2 stars based purely upon definition ("has potential") but it really was a pretty good receipe. We've used it for the past 2 Thanksgivings now and it comes out okay. Having made it twice there are a few opportunities. First, it tends to be dry. It may need more chicken broth than indicated. Second, we never use 3 pounds of mushrooms. It's just cost prohibitive and the mushrooms would be overpowering.
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