Sausage and Mushroom Stuffing

Last weekend on a whim I decided that I had to cook one of the frozen turkey breasts that has been in my freezer since Thanksgiving.  By sheer coincidence my parents decided to come down and visit that weekend.  I was a little nervous about cooking a turkey breast for them because I’ve never cooked a turkey or a turkey breast before. 
To go with the turkey I needed to find a stuffing recipe that was delicious but didn’t have too many spices in it because my mother doesn’t like anything spicy.  She does love mushrooms though so I thought a sausage and mushroom stuffing with a mild sausage would be perfect for the occasion.
The stuffing smelled delicious as it cooked up in the oven.  It was crunchy and had a lot of flavor from the sausage and mushrooms.  The rosemary, sage, and marjoram added a bit of flavor in the absence of the spice.  While I really enjoyed this stuffing, I think that my chorizo, red pepper, and cornbread is better.  My mom, dad, and husband all enjoyed this stuffing as well, but we all agreed the stuffing my mom puts in the turkey is better.
Sausage and Mushroom Stuffing  (adapted from Cooking Light  )
6 cups cubed bread (I used half white, half potato)
¾ lb. mild sausage
1 t. vegetable oil
2 c. finely chopped onion
1 c. chopped celery
1 (8 oz) package sliced mushrooms
1 t. sage
1 t. rosemary
1 t. parsley
½  t. marjoram
1 t. black pepper
1 ¼ c. chicken broth
1.     Preheat the oven to 250 degrees.  Place the bread in a single layer on a baking sheet.  Bake for one hour or until the bread is dry.  Remove from the oven and place in a 9 x 13 inch baking dish.
2.    Remove the casing from the sausage and cook in a skillet over medium high heat.  Heat until browned, stirring to crumble.  Place the sausage in a large bowl.
3.    Increase the oven temperature to 350 degrees.
4.    Heat the oil in the same skillet over medium heat.  Add in the onion, celery, and mushrooms.  Cook for 10 minutes or until the vegetables are tender.  Remove from heat and stir in the sage, rosemary, parsley, marjoram, and black pepper.  
5.    Add the onion mixture to the sausage and mix well.  Stir in the chicken broth and mix well to combine.
6.    Pour the onion and sausage mixture into the pan with the bread and mix well.  
7.    Cover and bake for 15 minutes.  Remove the foil and continue baking for 20-25 minutes or until the top is crispy.

This post linked to:
Frugal Food ThursdaysFull Plate Thursdays,

Comments

  1. says

    This recipe looks so good, we would just love your stuffing. Hope you have a Very Special Week End and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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