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.
Sausage-and-Wild Mushroom Stuffing
This recipe goes with Roasted Turkey with Sausage-and-Wild Mushroom Stuffing
Yield: 8 to 10 servings
- 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.
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