Sausage and Mushroom Stuffing

If you're cooking this and Mashed Honey-Roasted Sweet Potatoes at the same time, it will take a bit longer for the stuffing to cook - about 25 minutes covered and 20 minutes uncovered.

Yield: 12 servings (serving size: about 3/4 cup)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 187
  • Calories from fat: 28%
  • Fat: 5.9g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 1.5g
  • Protein: 12.4g
  • Carbohydrate: 21.6g
  • Fiber: 2.9g
  • Cholesterol: 38mg
  • Iron: 2.5mg
  • Sodium: 460mg
  • Calcium: 52mg

Ingredients

  • 5 cups (1-inch) cubed white bread (about 7 (1-ounce) slices)
  • 5 cups (1-inch) cubed whole wheat bread (about 7 (1-ounce) slices)
  • 1 pound turkey Italian sausage
  • Cooking spray
  • 1 teaspoon vegetable oil
  • 3 cups finely chopped onion
  • 1 1/2 cups finely chopped celery
  • 1 (8-ounce) package presliced mushrooms (about 2 cups)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rubbed sage
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon black pepper
  • 1/3 cup chopped fresh parsley
  • 1 1/2 cups Homemade Turkey Stock

Preparation

  1. Preheat oven to 250°.
  2. Place bread in a single layer on 2 baking sheets. Bake at 250° for 1 hour or until dry. Set aside.
  3. Remove casings from sausage. Cook the sausage in a large nonstick skillet coated with cooking spray over medium heat until browned, stirring to crumble. Place sausage in a large bowl.
  4. Heat oil in pan over medium heat. Add the onion, celery, and mushrooms; cover and cook 10 minutes or until vegetables are tender, stirring occasionally. Remove from heat; stir in thyme and the next 4 ingredients (thyme through pepper). Add the onion mixture, bread, and parsley to sausage; toss gently to combine. Add Homemade Turkey Stock, and stir until moist.
  5. Increase oven temperature to 350°.
  6. Spoon the bread mixture into a 13 x 9-inch baking dish coated with cooking spray. Cover and bake at 350° for 15 minutes. Uncover and bake an additional 20 minutes or until top is crusty.
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