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Sausage and Mushroom Stuffing

Cooking Light
Sausage and Mushroom Stuffing

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Outstanding

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)

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

Preheat oven to 250°.

Place bread in a single layer on 2 baking sheets. Bake at 250° for 1 hour or until dry. Set aside.

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.

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.

Increase oven temperature to 350°.

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.

Nutritional Information

Calories:
187 (28% from fat)
Fat:
5.9g (sat 1.6g,mono 2g,poly 1.5g)
Protein:
12.4g
Carbohydrate:
21.6g
Fiber:
2.9g
Cholesterol:
38mg
Iron:
2.5mg
Sodium:
460mg
Calcium:
52mg
Rick Rodgers, Cooking Light, NOVEMBER 2003

Member Ratings and Reviews

5 stars
patten
this was wonderful. made it without the mushrooms due to guest preferences, but it was still excellent. used canned chicken stock instead of homemade turkey. dried the bread and cooked the vegs and sausage the day before. threw it together a few minutes before baking. had great consistency and great flavor!11/30/08

5 stars

11/29/07