Sausage Mushroom Sourdough Stuffing
Crispy golden brown on the bottom, moist and full of flavor on top! This makes an awesome holiday side dish for serving with anything. Traditional herbs, celery and onion are so good with the tangy sourdough bread cubes I save from the ends and pieces of homemade bread but you can use store bought sourdough if your not a bread baker. Mixing up different types of sourdough bread will give it a unique texture and flavor that's amazing!
Since I make a lot of my own bread I save the ends and bits in the freezer and then thaw it out to make this stuffing and my Home Made Sourdough Bread Croutons. They are amazing and so easy!
Cut the bread into 1/4 inch to 1/2 inch cubes and season them with fresh parsley, dried herbs and salt and pepper. Then add melted butter, chicken stock and sautéed sausage, mushrooms and vegetables.
I have used store bought cremini mushrooms in this recipe but Chanterelles, Fried Chicken mushrooms (Lyophyllum decastes), Honey Mushrooms (Armillaria), a variety of milk caps ( Lactarius), Oyster mushrooms or Shrimp Russula (Russula xerampelina) mushrooms would be very tasty in this dish.
Important Note * If using wild mushrooms for this recipe, be sure you have properly identified the mushrooms and thoroughly cleaned and cooked them before adding them to this casserole.
I like to use wild mushrooms that I have already prepared, sautéed and frozen, thaw just enough to loosen them and mix them in.
I make this recipe as a side dish in it's own pan to get a nice crispy crust on the bottom and it makes it a great portable dish for bringing to pot lucks and holiday parties but you could get creative and use this stuffing to stuff inside of poultry or roll inside of a beautiful beef or pork tenderloin. It's also a great filling for squash. You could use it for a meaty version of my Roast Acorn Squash with Holiday Stuffing.
One of the things I like best about this recipe is that it reheats wonderfully. Just add a touch of water and microwave or cover it with foil and bake in an ovenproof dish and you will have some of the best holiday leftovers imaginable.
I hope you are having a tasty and happy holiday season!
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Sausage Mushroom Sourdough Stuffing
8 cups diced sourdough bread cubes
1 pound bulk pork sausage. (I used Jimmy Dean Sage Breakfast sausage)
1 1/2 cups chopped fresh cremini mushrooms or 1 cup cooked and chopped wild mushrooms as described in the method below.
1 3/4 - 2 cups chicken stock
2 tablespoons melted butter
2 tablespoons chopped parsley
1/2 of a large sweet onion chopped (1/2 inch pieces)
4 ribs of celery chopped into a small dice (1/4 to 1/2 inch)
1 teaspoon each: dried basil, dried thyme leaves, dried tarragon leaves and dried rosemary all crushed together with a mortar & pestle.
1/2 teaspoon salt
1/2 teaspoon black pepper
Cut sourdough bread into small cubes while browning the sausage lightly.
Add 1 tablespoon chopped parsley, the salt, pepper, and crushed herbs to the cubed bread.
Add the celery and onions to the sausage and sauté until wilted. Next add the mushrooms. Stir them in and sauté another 2 minutes.
I have used store bought cremini in this recipe but Chanterelles, Fried Chicken mushrooms (Lyophyllum decastes), Honey Mushrooms (Armillaria), a variety of milk caps ( Lactarius), Oyster mushrooms or Shrimp Russula (Russula xerampelina) mushrooms would be very tasty in this dish.
Important Note * If using wild mushrooms for this recipe, be sure you have properly identified the mushrooms and thoroughly cleaned and cooked them before adding them to this casserole. I like to use wild mushrooms that I have already prepared, sautéed and frozen, thaw just enough to loosen them and mix them in. You could alternatively add 1 1/2 cups cleaned and chopped fresh wild mushrooms and cook them thoroughly with the sausage.
Melt the butter and add it, along with the chicken stock and the sausage mixture to the seasoned bread cubes and mix well.
Spray oil a 13 x 9 glass baking dish and spread the stuffing into the baking dish and pack it gently with the back of a large spoon or spatula.
Add a little more water or stock if the stuffing seems too dry. That will depend on how dry your bread is and how moist you like your stuffing.
Cover tightly with foil and place in an oven preheated to 350 degrees for 50 minutes.
After 50 minutes, reveal your masterpiece.
The bottom should be golden brown and crispy and the top should be golden but still very moist.
Garnish with the rest of the chopped parsley and serve.