Mushroom and Sausage Sourdough Stuffing
Mushroom and Sausage Sourdough Stuffing Erin McDowell

Hold on to your hat: This is not your mother’s stuffing. Think shallots and mushrooms instead of onions and celery, sourdough bread instead of that boring, stale white stuff, and Italian sausage...just because it’s delicious. The result is stuffing that’s fancy enough for your snazziest Thanksgiving spread, but easy enough to warrant a spot in your winter recipe arsenal. Most important, it’s so good that your guests will beg for the recipe--which is really the ultimate Turkey Day victory.

Makes 8 to 10 side-dish servings
Start to Finish: 1 hour (includes baking time)


2 tablespoons butter

3 tablespoons olive oil

3 shallots, minced

2 pints cremini mushrooms, quartered

2 garlic cloves, minced

2 tablespoons chopped fresh rosemary

1 tablespoon chopped fresh sage

1 pound Italian sausage, cooked and diced

1 loaf sourdough bread, cubed (about 8 cups)

4 cups turkey, chicken or vegetable broth

Kosher salt

Freshly ground black pepper


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.

Finishing Touches

It's the details that count! Try these tips

  • Don’t overcrowd those mushrooms: Be sure to use a large skillet so the mushrooms sauté, not steam. The result is better for both texture and flavor.

  • If you like moist, tender stuffing, use a smaller, deeper baking vessel. If your favorite part is the crispy bits on top, go for a larger, shallower pan.

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