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Home » Breads » Deluxe Sausage & Mushroom Stuffing

Deluxe Sausage & Mushroom Stuffing

November 18, 2020 by Judith Hanneman

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Delicious stuffing/dressing that creatively uses pantry staples.

Elevate your stuffing from ordinary to outstanding this Thanksgiving with this creative use of good old pantry staples.

Deluxe Sausage & Mushroom Stuffing

 

 

Great Stuffing

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.

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.

Deluxe Sausage & Mushroom Stuffing

 

 

 

My stuffing recipe replaces part of the water/broth with cream of mushroom soup. 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.

Deluxe Sausage & Mushroom Stuffing

 

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!

The Recipe

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

Elevate your stuffing from ordinary to outstanding this Thanksgiving with this creative use of cream of mushroom soup.
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: breads, Pork, side dishes, Slow Cooker
Cuisine: American
Keyword: baby bella mushrooms, sausage, stuffing recipe
Servings: 8 -10
Calories: 337kcal
Author: Judith Hannemann

Ingredients

  • 23 oz cream of mushroom soup
  • 1 lb mild bulk sausage
  • 1 cup chopped celery
  • 1/2 cup chopped onion
  • 8 oz fresh button mushrooms sliced in half*
  • 1 cup chicken broth
  • 12 oz bag seasoned stuffing croutons**
  • 2 tbsp melted butter

Instructions

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

Notes

You can substitute 2 10.5 oz cans of cream of mushroom soup for the stated family-size can.

Nutrition

Serving: 1serving | Calories: 337kcal | Carbohydrates: 16g | Protein: 15g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 53mg | Sodium: 1287mg | Potassium: 436mg | Fiber: 2g | Sugar: 2g | Vitamin A: 321IU | Vitamin C: 4mg | Calcium: 31mg | Iron: 2mg
Tried this recipe?Mention @midnitebaker or tag #midnitebaker!

 

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More from The Midnight Baker!

Filed Under: Breads, Pork, Side Dishes, Slow Cooker Tagged With: side dishes, stuffing, Thanksgiving

Previous Post: « Chicken & Rice With Butternut Squash
Next Post: Roasted Balsamic Glazed Carrots »

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Comments

  1. Krystal says

    November 17, 2015 at 12:25 am

    This would be an awesome side dish at my next dinner party! Looks really good! #client
    Krystal recently posted…7 Best Ways To Make Money OnlineMy Profile

    • Judith Hanneman says

      November 17, 2015 at 12:35 am

      Thanks Krystal!

  2. Karen D says

    November 22, 2015 at 1:22 am

    Thanks for the slow cooker version. I just got the crock pot casserole cooker and plan to try this in it. Sounds wonderful!

    • Judith Hanneman says

      November 22, 2015 at 1:25 am

      Karen, you will LOVE that casserole crock!! Hope you enjoy the stuffing too. I just loved it and can’t wait to eat it again this week. Happy Thanksgiving to you & your family.

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