Mushroom Sausage Stuffing Recipes

MUSHROOM/SAUSAGE STUFFING

Steps:

• Brown sausage, add ½ butter, celery, onions, and mushrooms.
• Sauté over low - med heat.
• add remainder of butter, and ½ can of chicken broth.
• Add in a separate bowl, or pan, the breadcrumbs.
• Season with salt, pepper, and sage.
• When vegetables are tender, add to breadcrumbs, and mix well, add remaining broth as needed to sufficiently moisten stuffing.

SAUSAGE AND MUSHROOM STUFFING

Steps:

• Break up sausage and place in fairly deep skillet. Cook, stirring to break up lumps, until meat has lost raw look.
• Trim tough membranes from gizzard, liver and heart. Chop soft parts fine. There should be 1/3 to 1/2 cup. Add to sausage. Add onions and garlic. Cook, stirring, until onions are wilted. Stir in marjoram. Cook about 2 minutes.
• Add celery and mushrooms. Cook, stirring often, about 5 minutes. Remove from heat and let stand briefly. Add bread crumbs and eggs and stir to blend. Add parsley, salt and a generous grinding of pepper. There should be about 6 cups.

TRADITIONAL SAUSAGE-MUSHROOM TURKEY STUFFING

Steps:

• Pan fry sausage over medium-high heat until crumbled and cooked well. Set aside.
• In large fry pan, melt butter. Add celery, onion, and mushrooms. Saute until soft. Add chicken broth and bring to a boil. Cook down until about 1/3 of the liquid remains.
• In large bowl, toss bread cubes with poultry seasoning, thyme, salt, and pepper. Add sausage and drippings to bowl and stir. Add vegetables and broth mixture to bowl and stir. Add egg and mix until fully combined. Mixture should be moist and bind together easily. (If not, add more chicken broth.).
• Stuff neck and body cavities of turkey, or spoon into a greased 2-quart casserole and cover with foil. Truss turkey and roast as usual or, if baking, add casserole to oven about 30 minutes end of turkey roasting time and let bake for 45 minutes. I have also successfully made stuffing balls with this recipe, rolling the stuffing mixture into balls (I got about 15 of them), placing them on a greased, foil-lined baking sheet and baking in a 350-degree oven for about 25 minutes. They were moist and delicious!

SAUSAGE-MUSHROOM TATER TOT® STUFFING

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat a large skillet over medium-high heat. Crumble sausage into skillet and cook until browned, about 5 minutes. Add onion, mushrooms, and celery; cook for 5 more minutes. Mix in garlic, sage, and rosemary; cook for 2 minutes. Turn heat off.
• Whisk together chicken broth, potato flakes, and eggs in a large bowl until well combined. Add sausage mixture, Tater Tots®, and parsley. Mix well and pour into a 9x13-inch glass casserole dish.
• Bake in the preheated oven until stuffing is cooked through and lightly browned, about 45 minutes. Turn broiler on high and broil until tots are crispy, about 3 minutes.

EASY SAUSAGE STUFFED MUSHROOMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Hollow out each mushroom cap, reserving scrapings.
• Heat a skillet over medium-high heat. Cook and stir sausage, onion, and reserved mushroom scrapings in hot skillet until sausage is browned and cooked through, 4 to 6 minutes. Drain and discard grease; return sausage mixture to skillet.
• Stir 3 ounces Parmesan cheese, bread crumbs, garlic, and parsley into sausage mixture. Cook and stir until heated through, 3 to 5 minutes.
• Stuff each mushroom cap with sausage mixture and place on a baking sheet.
• Bake stuffed mushrooms in the preheated oven for 12 minutes. Sprinkle remaining 1 ounce Parmesan cheese over mushrooms and bake until mushrooms are cooked through and cheese is melted and bubbling, about 3 minutes.

TARRAGON MUSHROOM AND SAUSAGE STUFFING (LOW CARB)

Steps:

• Heat electric skillet to medium-low heat.
• Saute onions in oil for 30 mins, until carmelized.
• Turn the heat up to med-high, and add mushrooms.
• Saute the mushrooms for 10-12 mins, until they are crisp on the edges.
• Season with salt and pepper, as you saute mushrooms (this tastes best with lots of salt and pepper).
• Turn the heat to high, and add cooking wine.
• Allow cooking wine to cook off a bit, then lower the heat and simmer for 10 minutes.
• Stir in the butter 1 tbs at a time until it is well mixed.
• Remove mixture to platter.
• Squeeze sausage out of casings, and cook over med-high heat, for 5 to 7 minutes.
• Add onion and mushroom mixture back to skillet.
• Add tarragon, and heat until well mixed and heated thru.
• Serve as a side dish, or add stuffing to turkey, before baking.