Sausage and Mushroom Stuffing

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Sausage and Mushrooms mixed with a combination of cornbread and white bread make for a delicious stuffing that works well with turkey or as a side dish on its own. This recipe was originally published May 2012.
A baking dish filled with cornbread and white bread stuffing with bits of sausage, celery, and mushrooms mixed in.
 
Normally I go to my brothers house on Thanksgiving but 2020 was different.  This was the first year I stayed at home with my little family and we had our own Thanksgiving.   Just because there were only three of us didn’t mean that I didn’t want us to have a feast so I chose to make all of my favorite Thanksgiving dishes.
 
I had a hard time deciding which stuffing recipe to make because I have so many of them on the blog.   Usually I’m just making it as a side dish but this time it was starring with the turkey.  Normally my mom makes the Thanksgiving stuffing and she makes a good one but I wanted to make one with meat.
 
A pan filled with white and yellow cornbread cubes, pieces of mushrooms, sausage, and vegetables, sitting on a stove.
 
Sausage and mushroom Stuffing is one of my favorites because while it has all of the elements of a traditional stuffing it adds in the sausage which has a ton of flavor and mushrooms which add an earthiness.  I ordered bread cubes in my grocery order for the week so that I could make the stuffing and they, of course, were out of them.
 
My husband went out looking for stuffing cubes the next day but the only kind he could find were cornbread.   I had him buy the cornbread cubes knowing that I had a loaf of white bread in the pantry and I could make it with half and half.  While bread cubes are the easy way to go you can certainly use stale bread or dry your bread out in the oven.
 
To make this recipe you will need:
  • white bread or cornbread
  • mild sausage
  • olive oil
  • onion
  • celery
  • mushrooms
  • garlic
  • sage
  • rosemary
  • salt and pepper
  • chicken broth

I started by drying out my bread in the oven.  I just ripped it into small pieces and toasted it at a low temperature until it was dried.  Then I cooked the sausage and the vegetables in a skillet.  I did all of this the day before but you can certainly do it all the day you are making the stuffing.

Pin Image: Text overlay, A baking dish filled with cornbread and white bread stuffing with bits of sausage, celery, and mushrooms mixed in.

The next day all I had to do was mix everything together and add in the chicken broth.  The broth holds it all together while it cooks in the oven.  The stuffing smelled delicious as it cooked.  It turned out crunchy on the top but was soft in the middle.

The stuffing had a lot of flavor from the sausage and mushrooms.  The spices were mild but really shined through.  I wasn’t sure if I was going to like this as much as I remembered but I totally did.  It was perfect with my Brined, Braised, and Roasted Turkey Breast and homemade gravy. 

Pro Tips and Substitutions:

  • If you don’t have stale or fresh bread you can use bread cubes that come in a bag.
  • If you like spice feel free to use hot sausage or chorizo sausage in this recipe.   Both would work well with the cornbread.
  • This stuffing can also be made and stuffed into a turkey or turkey breast and cooked in there as a true stuffing.
A pan filled with white and yellow cornbread cubes, pieces of mushrooms, sausage, and vegetables, sitting on a stove.

Sausage and Mushroom Stuffing

Yield: serves 8
Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes

Sausage and Mushrooms mixed with a combination of cornbread and white bread make for a delicious stuffing that works well with turkey or as a side dish on its own.

Ingredients

  • 6 cups cubed bread (I used half white, half cornbread)
  • ¾ lb. mild sausage
  • 1 Tablespoon olive oil
  • 2 c. finely chopped onion
  • 4 garlic cloves, minced
  • 1 c. chopped celery
  • 1 (8 oz) package sliced mushrooms
  • 2 teaspoons sage
  • 1 teaspoon rosemary
  • 1 teaspoons alt
  • 1 teaspoon black pepper
  • 1 ¼ c. chicken broth

Instructions

  1. Preheat the oven to 300 degrees. Place the bread in a single layer on a baking sheet.  Bake for 20 minutes or until the bread is fairly 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.  Remove from the pan and place 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, garlic, celery, and mushrooms.  Cook for 10 minutes or until the vegetables are tender.  Remove from heat and stir in the sage, rosemary, salt, 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.

Notes

Recipe adapted from Cooking Light

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 261Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 27mgSodium: 662mgCarbohydrates: 23gFiber: 2gSugar: 5gProtein: 9g
 
A pan filled with white and yellow cornbread cubes, pieces of mushrooms, sausage, and vegetables, sitting on a stove.

 

Scrumptious Stuffing

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6 Comments

  1. No worries about this stuffing being low on flavor! We did a smaller Thanksgiving last year too as did a lot of people I imagine…

  2. 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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