MUSHROOM AND SAUSAGE SOURDOUGH STUFFING
Steps:
- DIRECTIONS 1. Preheat the oven to 350°. Lightly grease a large baking dish with nonstick spray. 2. Cook the vegetables: Heat the butter and olive oil in a large skillet over medium heat. Add the shallots and cook until fragrant, about 1 minute. Add the mushrooms and cook until they are lightly golden, 5 to 6 minutes more. 3. Add the garlic to the pan and cook until fragrant, 1 minute more. Stir in the rosemary, sage and sausage; cook, tossing occasionally, until heated through, 1 to 2 minutes. Transfer the mixture to a large bowl. 4. Prepare the stuffing: Add the bread to the bowl and toss with the mushroom mixture to combine. Gradually pour in the broth, tossing well as you pour to ensure it coats the bread mixture evenly. Season with salt and pepper. 5. Pour the stuffing into the prepared baking dish and bake until the stuffing is heated through and the top is golden brown, 30 to 40 minutes. Let cool slightly; serve warm.
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Ntambiso Kwana
[email protected]This stuffing looks delicious! I can't wait to try it.
Brilliant NS Marvelous
[email protected]I'm not a big fan of stuffing, but this recipe changed my mind! The combination of mushrooms, sausage, and sourdough bread is perfect. I will definitely be making this again.
Tuba Bukhari
[email protected]Not bad! I thought the sausage was a little overpowering, but my husband loved it. I'll try using less sausage next time.
Rashmi Apsara
[email protected]This stuffing was a hit at our Thanksgiving dinner! I used a mix of sweet and spicy sausage, and the mushrooms added a great earthy flavor. The sourdough bread cubes soaked up all the juices and herbs, and the whole dish was incredibly flavorful. I w