Wild Mushroom & Sage Stuffing

Category, DifficultyIntermediate
Yields8 Servings
Prep Time15 minsCook Time1 hr 10 minsTotal Time1 hr 25 mins
 1 large loaf Italian bread
 1 lb sausage
 1 lb bacon
 1 yellow onion
 4-5 stalks celery
 5-7 baby bella mushrooms
 1 apple
 2-3 c chicken or turkey stock
 3 tbsp butter
 1 ½ tbsp poultry seasoning
 salt & pepper
A holiday favorite: stuffing. This recipe shines holiday flavors with sausage, bacon, mushrooms and apples. Feeds 6-8 but can easily be doubled to feed a feast.
1

Preheat your oven to 200°F. Tear the bread into small pieces, roughly ½" in size. Arrange in an even layer on a large baking sheet. Drizzle with 2 tbsp of Wild Mushroom & Sage Olive Oil. Bake until it's completely dried, this will take just over half an hour. *If you are short on time you can dry the bread at 350°F for 10-15 minutes. Remove from the oven and allow it to cool.

2

Chop the onion, celery, apple and mushrooms into small pieces, roughly ¼" in size and set aside. Slice the bacon into small strips.

3

In a large pot, sauté the bacon and sausage for 2-3 minutes, just to get it going. Add 2 tbsp Wild Mushroom & Sage Olive Oil and 1 tbsp of butter. Add the chopped onions, celery, apples and mushrooms. Continue to cook for 30-40 minutes. We want to cook this mixture over low-medium heat until the veggies are caramelized and the bacon is completely rendered down and crispy. This will take more time than you think. Taste and season accordingly.

4

Once the bacon and sausage mixture is done, transfer mixture to a large mixing bowl, leave the fat in the pot. Deglaze the pot with 1c of chicken stock, 2 tbsp butter. Cook on a low simmer for 5-7 minutes scraping the brown bits off the bottom of the pot. Allow to cool slightly.

5

In a large mixing bowl, combine the dried bread crumbs, poultry seasoning, salt & pepper. Add the sausage mixture to the bread crumbs and toss to combine. Add the stock into the dry mixture and stir. Continue to add the remaining stock ½ c at a time until the right consistency is reached. The stuffing should have no dry pieces of bread or crumbs, and be generously wet. However, you do not want it 'soppy'. I used about 2 cups plus a few tbsps.

6

Transfer the mixture into a buttered 9x9 square baking dish. Cover with foil and bake for 25 minutes. Remove the foil and continue to bake for an additional 25 minutes. Remove from oven and enjoy!

Ingredients

 1 large loaf Italian bread
 1 lb sausage
 1 lb bacon
 1 yellow onion
 4-5 stalks celery
 5-7 baby bella mushrooms
 1 apple
 2-3 c chicken or turkey stock
 3 tbsp butter
 1 ½ tbsp poultry seasoning
 salt & pepper

Directions

A holiday favorite: stuffing. This recipe shines holiday flavors with sausage, bacon, mushrooms and apples. Feeds 6-8 but can easily be doubled to feed a feast.
1

Preheat your oven to 200°F. Tear the bread into small pieces, roughly ½" in size. Arrange in an even layer on a large baking sheet. Drizzle with 2 tbsp of Wild Mushroom & Sage Olive Oil. Bake until it's completely dried, this will take just over half an hour. *If you are short on time you can dry the bread at 350°F for 10-15 minutes. Remove from the oven and allow it to cool.

2

Chop the onion, celery, apple and mushrooms into small pieces, roughly ¼" in size and set aside. Slice the bacon into small strips.

3

In a large pot, sauté the bacon and sausage for 2-3 minutes, just to get it going. Add 2 tbsp Wild Mushroom & Sage Olive Oil and 1 tbsp of butter. Add the chopped onions, celery, apples and mushrooms. Continue to cook for 30-40 minutes. We want to cook this mixture over low-medium heat until the veggies are caramelized and the bacon is completely rendered down and crispy. This will take more time than you think. Taste and season accordingly.

4

Once the bacon and sausage mixture is done, transfer mixture to a large mixing bowl, leave the fat in the pot. Deglaze the pot with 1c of chicken stock, 2 tbsp butter. Cook on a low simmer for 5-7 minutes scraping the brown bits off the bottom of the pot. Allow to cool slightly.

5

In a large mixing bowl, combine the dried bread crumbs, poultry seasoning, salt & pepper. Add the sausage mixture to the bread crumbs and toss to combine. Add the stock into the dry mixture and stir. Continue to add the remaining stock ½ c at a time until the right consistency is reached. The stuffing should have no dry pieces of bread or crumbs, and be generously wet. However, you do not want it 'soppy'. I used about 2 cups plus a few tbsps.

6

Transfer the mixture into a buttered 9x9 square baking dish. Cover with foil and bake for 25 minutes. Remove the foil and continue to bake for an additional 25 minutes. Remove from oven and enjoy!

Wild Mushroom & Sage Stuffing

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