Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, mushroom and sausage sourdough stuffing. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Mushroom and Sausage Sourdough Stuffing is one of the most popular of recent trending foods in the world. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. Mushroom and Sausage Sourdough Stuffing is something which I’ve loved my entire life.
Prepare the stuffing: Add the bread to the bowl and toss with the mushroom mixture to combine. In a large pot over medium-high heat, melt butter. A great stuffing recipe is one of the cornerstones of a Thanksgiving meal.
To begin with this particular recipe, we have to first prepare a few components. You can have mushroom and sausage sourdough stuffing using 12 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Mushroom and Sausage Sourdough Stuffing:
- Make ready 2 tbsp butter
- Get 3 tbsp olive oil
- Take 3 shallots, minced
- Prepare 2 pints cremini mushrooms, quartered
- Make ready 2 clove garlic, minced
- Make ready 2 tbsp chopped fresh rosemary
- Take 1 tbsp chopped fresh sage
- Take 1 lb italian sausage, cooked & diced
- Make ready 8 cup sourdough bread, cubed (1 loaf)
- Get 4 cup chicken or vegetable broth
- Get 1 kosher salt
- Prepare 1 freshly ground pepper
In the same pan, saute mushrooms, onion and celery in oil until tender. Add bread, artichokes, cheese, cranberries, poultry seasoning, rosemary, salt, pepper and mushroom mixture to the sausage. Melt butter in a large skillet over medium heat. Transfer vegetables to a large bowl.
Steps to make Mushroom and Sausage Sourdough Stuffing:
- Preheat oven to 350°F. Lightly grease a large baking dish with nonstick spray.
- 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, 5-6 minutes more.
- Add the garlic to the pan and cook until fragrant, 1 minute more. Stir in the rosemary, sage & sausage; cook, tossing occasionally, until heated through, 1-2 minutes. Transfer the mixture to a large bowl.
- 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.
- Pour the stuffing into the prepared baking dish and bake until the stuffing is heating through and the top is golden brown, 30-40 minutes. Let cool slightly; serve warm.
Bring the chicken broth and dried porcinis to a boil in a medium saucepan. Reduce the heat and simmer until the broth takes on a strong. First time trying stuffing-from-scratch and it was worth it. Made to directions using sourdough and turkey stock. Prepped everything a day in advance and combined just before baking, adding a bit more broth as needed.
So that is going to wrap it up with this exceptional food mushroom and sausage sourdough stuffing recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
