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Sausage and Mushroom Thanksgiving Stuffing

Sausage and Mushroom Thanksgiving Stuffing

A hearty and moist sausage and mushroom stuffing filled with warm spices fit to feed a crowd.
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Course: Side Dish, Sides
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 10


  • 10-12 cups dried bread cubes (about 2 large loaves)
  • 1 ½ lb mild Italian sausage
  • 3 cups chicken broth
  • 1 tablespoon olive oil
  • 12 tablespoon butter
  • 2 onions diced
  • 2 cups diced celery
  • 16 oz sliced bella crimini mushrooms
  • 2 large eggs lightly beaten
  • 2 teaspoon poultry seasoning
  • 1 tsp dried sage
  • ½ tsp dried marjoram
  • ½ teaspoon freshly ground black pepper
  • 1 tsp kosher salt
  • 1 tablespoon chopped fresh rosemary (optional)
  • ¼ cup fresh parsley


Making the Bread Cubes

  • Preheat oven to 300 degrees Fahrenheit
  • Slice two loaves of bread into ½ to 1 inch cubes and place in a single layer on to 2 large baking sheets.
  • Transfer baking sheets to the oven and bake for about 30 minutes. After each ten minute increment remove from oven and toss bread carefully and return to the oven.
  • After 30 minutes the volume will have decreased slightly and the bread cubes should be dried but not browned. Remove from the oven and set aside to cool.

Making the Stuffing

  • Preheat oven to 350 degrees Fahrenheit
  • Add one tablespoon of olive oil to a large skillet and brown the sausage, breaking it apart until there is no more pink and it is cooked through.
  • Transfer sausage to a paper towel lined bowl and set aside.
  • In the same skillet in which the sausage was cooked, melt 12 tablespoons of butter and add the diced onions, celery and mushrooms. Stir frequently until onions are translucent and mushrooms have reduced and are cooked through.
  • In a very large mixing bowl, combine breadcrumbs, sausage, the onion/celery/mushroom mixture, poultry seasoning, sage, marjoram, rosemary, salt, pepper and eggs and mix together until just combined.
  • Gently pour chicken broth over the mixture and mix again.
  • Transfer to a 9 X 13 baking dish and cover lightly with foil.
  • After 15 minutes, remove the foil and continue baking for 30 more minutes
  • Remove from the oven and garnish with chopped fresh parsley