Mushroom and Sausage Sourdough Stuffing

Name: Mushroom and Sausage Sourdough Stuffing
Cuisine: American
Ingredients: 2 tbsp butter; 3 tbsp olive oil; 3 shallots, minced; 2 pints cremini mushrooms, quartered; 2 clove garlic, minced; 2 tbsp chopped fresh rosemary; 1 tbsp chopped fresh sage; 1 lb italian sausage, cooked & diced; 8 cup sourdough bread, cubed (1 loaf); 4 cup chicken or vegetable broth; 1 kosher salt; 1 freshly ground pepper

Brenda @cook_3128549

Texas

"Delicious! A different take from regular cornbread stuffing.
:positive

Brenda @cook_3128549

Texas

"Delicious! A different take from regular cornbread stuffing.
:positive

Saved

Ingredients

2 tbspbutter
3 tbspolive oil
3shallots, minced
2 pintscremini mushrooms, quartered
2 clovegarlic, minced
2 tbspchopped fresh rosemary
1 tbspchopped fresh sage
1 lbitalian sausage, cooked & diced
8 cupsourdough bread, cubed (1 loaf)
4 cupchicken or vegetable broth
1kosher salt
1freshly ground pepper

Saved

Steps

1

Preheat oven to 350°F. 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, 5-6 minutes more.
3

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.
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 heating through and the top is golden brown, 30-40 minutes. Let cool slightly; serve warm.