The Non-Mushroom Lover's 'Shroom and Sausage Stuffing

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The Non-Mushroom Lover's 'Shroom and Sausage Stuffing

This non-mushroom lover's 'shroom and sausage stuffing is epic. It is an absolutely must make. Jam-packed of earthy robust flavors but....you can skip the actual mushrooms and canned soup. You get all of the warmth found in the nutty, savory, sweetness of the dish.

Prep Time15

Cook Time30

Total Time45

Course: Dinner, Side Dish

Cuisine: American

Keyword: holiday, stuffing, sausage, mushroom

Servings:

Calories: 671kcal

Ingredients

16 oz Italian Bread - cut into cubes the night before. Stale and crusty.
12 oz Maple Breakfast Sausage
1 cup Onion - diced about 1/2 of an onion
1 cup Celery - diced
3 cloves Garlic - minced
3 TBSP Umami Seasoning see blog notes
2 ½ Chicken Stock
2 TBSP Butter plus a little more to butter the casserole dish
6 oz White Mushrooms - sliced

Instructions

Preheat the oven to 400F and butter the 9x13 casserole dish.
In a pan over medium heat, break up and brown the sausage.
Remember to remove the casings.
12 oz Maple Breakfast Sausage
Add in the onion, celery and garlic. Cook until the onion and celery are soft, about 5 minutes.
1 cup Onion - diced, 1 cup Celery - diced, 3 cloves Garlic - minced
Remove from heat, stir in the Umami seasoning.
3 TBSP Umami Seasoning
Put the stale breadcrumbs into the prepared butter casserole dish, pour in the sausage mixture and stock. Stir until evenly distributed.
16 oz Italian Bread - cut into cubes the night before. Stale and crusty., 2 ½ Chicken Stock
Dot with small cubes of butter.
Bake at 400F for 15 minutes.
2 TBSP Butter
Add in the mushrooms (if using) and bake for another 15 minutes.
Total bake time is 30 minutes.
6 oz White Mushrooms - sliced

Nutrition