Mushroom and Sausage Stuffing
Transform your holiday table with this irresistible Mushroom and Sausage Stuffinga savory, earthy delight bursting with flavors that will have everyone reaching for seconds!
- Level: Easy
- Yield: 6 to 8 servings
- Total: 2 hr 5 min
- Active: 55 min
Ingredients
- Extra-virgin olive oil, for cooking
- 4 celery ribs, diced into 1/4-inch pieces
- 4 onions, diced into 1/4-inch pieces
- Kosher salt
- 3 cloves garlic, crushed and finely chopped
- 1 pound cremini or button mushrooms, trimmed and sliced 1/4-inch thick
- 1 1/2 pounds sweet Italian sausage, removed from casings and crumbled
- 2 cups dry white wine
- Peasant bread, crusts cut off, chopped into 1-inch chunks (about 12 cups) and toasted
- 1 cup walnuts, roughly chopped
- 1 bunch fresh sage, finely minced
- 3 to 4 cups chicken stock
Instructions
- Preheat your oven to 375 degrees F and get ready to create magic.
- Heat a large wide pot with a drizzle of olive oil. Add celery and onions, season with salt, and cook over medium-high heat until tender and fragrant, about 8 to 10 minutes. Stir in garlic for 1 to 2 minutes, then add mushrooms and cook 3 to 4 minutes more.
- Add the sausage, breaking it into small bits. Cook until deeply browned and full of flavor, 12 to 15 minutes.
- Pour in white wine and simmer until reduced by halfthe mixture should be nicely saucy.
- In a large bowl, combine toasted bread with the sausage mixture, walnuts, and sage. Add half the chicken stock and mix thoroughly with your hands until blended and moist. Adjust stock and salt to taste for perfect texture.
- Transfer to a 9-by-13-inch baking dish, cover with foil, and bake 30 minutes until heated through. Uncover and bake 15 minutes more for a gorgeous golden crust.
Dive in and savor every comforting bitethis stuffing is your new holiday hero![1][2]
