Deluxe Sausage & Mushroom Stuffing–A New Twist on a Holiday Favorite

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #RecipeTwist #CollectiveBias

Elevate your stuffing from ordinary to outstanding this Thanksgiving with this creative use of Campbell’s® Cream of Mushroom Soup in the family-sized can!

MY LATEST VIDEOS

With the holidays almost upon us, many of us are planning our menus right now. Is stuffing on your Thanksgiving list?  It is on mine–always.

This year, I wanted to try something a bit new, but keep it as traditional as I could. So what better way to do that than souping up your favorite stuffing–literally!

We all like the “basic” stuffing in this household with some additions. In years past, I’d stuff the bird with traditional seasoned bread stuffing, but stuff the neck area with pure bulk sausage. That’s pretty much a British tradition (for Christmas as they don’t have Thanksgiving there) that I kept up from Mom.

But recently I’ve taken to roasting the bird unstuffed and doing the stuffing in a separate casserole. It’s a trade-off because the turkey cooks faster, but sometimes the stuffing gets a bit dry. I wanted to preserve the crunchy and toasty top on the stuffing, but eliminate the dryness below the surface.

That’s where Campbell’s Cream of Mushroom Soup comes into the picture. I often use this soup as a base for many casseroles I make because I like the creaminess it imparts as well as a delicate and savory flavor. Most times, it eliminates having to make a sauce and for that, I simply love the convenience.

So on my last shopping trip to Walmart, I picked up a couple of family-sized cans of Campbell’s Cream of Mushroom. These cans are 23 ounces, so they are just perfect for larger casseroles that have to feed a crowd. And they are especially convenient at holiday time because it saves time opening numerous cans of the smaller size. That doesn’t sound like much but consider that it is a timesaver, and every little bit helps when you’re busy!

My stuffing recipe replaces part of the water/broth with Campbell’s Cream of Mushroom. The addition of the soup gives the stuffing more depth of flavor and does away with the dryness I spoke of earlier in the post. My additions were mild sausage, onions, celery and extra mushrooms–I used the small button variety there, but larger ones can be used as well as long as they are sliced. These are extras that we like, but substitute your own faves if any of these are not to your liking.

Start out by chopping your veggies.

Next comes browning the sausage, onion and mushrooms. You’ll want to drain this as there’s quite a bit of fat that will come out of the sausage.

Then, mix your soup, the broth, the sausage mixture and the celery. I don’t saute the celery with the sausage because I like to preserve the bit of crunch it provides.

Now just add your croutons (they can be seasoned or unseasoned) to the soup mixture and mix well so all the croutons are coated.  I recommend using unseasoned croutons so you can control your seasonings.

Place the mixture in a baking dish, and voila, you’re done!

It’s as easy as that! And another benefit here is you can also make this in your slow cooker!

What’s your favorite stuffing recipe?  Check out Campbell’s “Try a New Twist” for products that help you give a new twist to your present recipes.

Deluxe Sausage & Mushroom Stuffing--A New Twist on a Holiday Favorite

 

Save Print

Prep time

20 mins

Cook time

45 mins

Total time

1 hour 5 mins

 

Author: Judith Hannemann

Serves: 8-10

Ingredients

• 1 can (23 oz) Campbell's Cream of Mushroom Soup
• 1 lb mild bulk sausage
• 1 cup chopped celery
• ½ cup chopped onion
• 8 oz fresh button mushrooms, sliced in half*
• 1 cup Swanson Chicken Broth
• 12 oz bag seasoned stuffing croutons**
• 2 tbs melted butter

Instructions

1. *canned may be substituted or an equal amount of larger mushrooms, sliced
2. **Unseasoned stuffing croutons may be substituted. Add 2-4 tsp poultry seasoning, if desired, to the soup mixture.
3. Preheat oven to 350 degrees F. Lightly spray a 13 x 9-inch baking dish.
4. Brown sausage, onion and mushrooms in a large skillet; drain and cool slightly.
5. Mix the soup, celery, broth and browned sausage mixture in a very large bowl.
6. Add the croutons and stir so they are well coated with the soup mixture.
7. Turn stuffing into prepared pan and cover with aluminum foil.
8. Bake for 25-30 minutes covered.
9. Remove foil, drizzle with melted butter and cook for an additional 10-15 minutes, or until top is browned.
10. SLOW COOKER DIRECTIONS:
11. Follow recipe up until the addition of the croutons to the soup mixture.
12. Lightly spray the liner of a 5-6 quart slow cooker with non-stick spray.
13. Add the stuffing mixture to the slow cooker.
14. Cook on low 4-6 hours, high 2-4 hours. Slow cooker times are approximate, always check for doneness at minimum time.
15. Switch to warm setting until ready to serve.

3.4.3177