I’ve been talking up this recipe at markets for years . . . it strikes that now is the perfect time to finally share this tasty dish in printed words! Surprise, surprise this delicious, herby Sage & Mushroom Sausage Stuffing gets a hearty helping of flavor from Pickle Creek Sage, Mushroom, & Garlic Infused Olive Oil. The Shallot Infused Olive Oil, Roasted Garlic Infused Olive Oil, and Rosemary Infused Olive Oil also work really well here. Yum!
Print Recipe
Sage & Mushroom Sausage Stuffing
Ingredients
- 1-2 tsp Pickle Creek Sage, Mushroom, & Garlic Infused Olive Oil for greasing the baking dish
- 1 medium loaf sourdough bread (8 c cubed)
- 1/2 c unsalted butter
- 1/2 c Pickle Creek Sage, Mushroom, & Garlic Infused Olive Oil
- 1 1/2 c yellow onion, diced
- 1 c celery, diced
- 1 package sliced baby bell mushrooms
- 4 cloves garlic, minced
- 1 lb sweet Italian sausage
- 2 3/4 c chicken broth
- 1 large egg, beaten
- 2 Tbsp fresh rosemary, minced
- 2 Tbsp fresh sage, minced
- 1/4 c Fresh parsley, chopped
- 1/2 tsp salt
- 1/2 tsp black pepper
Ingredients
- 1-2 tsp Pickle Creek Sage, Mushroom, & Garlic Infused Olive Oil for greasing the baking dish
- 1 medium loaf sourdough bread (8 c cubed)
- 1/2 c unsalted butter
- 1/2 c Pickle Creek Sage, Mushroom, & Garlic Infused Olive Oil
- 1 1/2 c yellow onion, diced
- 1 c celery, diced
- 1 package sliced baby bell mushrooms
- 4 cloves garlic, minced
- 1 lb sweet Italian sausage
- 2 3/4 c chicken broth
- 1 large egg, beaten
- 2 Tbsp fresh rosemary, minced
- 2 Tbsp fresh sage, minced
- 1/4 c Fresh parsley, chopped
- 1/2 tsp salt
- 1/2 tsp black pepper
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Instructions
Preheat the oven to 350 degrees F. Grease a 9 x 13-inch baking dish with Sage, Mushroom, & Garlic Olive Oil. Cut the sourdough bread into ½-inch cubes and place in a large mixing bowl.
Add the ½ c butter and ½ c Sage, Mushroom, & Garlic Olive Oil to a large skillet. Heat over medium heat until the butter is melted. Add the onions, mushrooms, and celery and cook for ~10 min, stirring occasionally, until the celery is soft, the mushrooms and turning color, and the onion is turning translucent. Add the garlic and cook 2-3 min more, until the garlic is nice and fragrant. Transfer the warm vegetables to the bowl of bread cubes, scraping out the skillet completely as you do so.
Return the skillet to the heat and add the sausage. Cook ~10 min, until sausage is browned and cooked through. Use a spatula to break up the sausage into small pieces as it cooks. Add the browned sausage to bowl with the bread cubes and vegetables, again completely scraping out the skillet.
Add the chicken broth and egg and the fresh rosemary, sage, and parsley to the bowl with the bread cube, vegetables, and sausage. Season with the salt and pepper and mix well, until the bread is soft and moistened.
Transfer the stuffing to the greased baking dish. Bake uncovered for ~70 min, until the stuffing is golden brown and crisp on top. Enjoy!
