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Sausage-and-Wild Mushroom Stuffing

Sausage-and-Wild Mushroom Stuffing

Southern Living NOVEMBER 1996

  • 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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Sausage-and-Wild Mushroom Stuffing Recipe