Thursday, December 4, 2014

Sausage, Sage and Mushroom Stuffing

Growing up, my absolute favorite side dish at Thanksgiving was stuffing. My mom would make Sage stuffing using her grandmother's recipe. It was delicious.

Throughout the years that I have been preparing the Thanksgiving meal, I have added to the recipe to make it my families favorite. My husband used to like my grandmother's stuffing because she added sausage. And since I really like mushrooms, I decided to add mushrooms and sausage to the recipe.

This year, I started my stuffing only to realize I could not find my Sage. Since we recently moved, I still have boxes to unpack and it is hiding .... somewhere. I told my husband that I couldn't find my Sage and he responded "It's okay. We probably wont even notice." Fast forward to dinnertime. After my first few bites, I told my husband that I thought the stuffing was good, but I could definitely tell there was no Sage. He said "I didn't want to tell you, but I can tell a difference too." Oops. I'll make sure I have it for next time I make stuffing. Now, on to the recipe.

I do not cook the stuffing in the turkey, I bake it in a 9x13 pan. I find it comes out a little crispy around the edges and moist in the middle.

Cut up the bread into bite size pieces the night before

Butter, onion, potato, mushrooms

Mixture after cooked down, ready to add to the bread

Generously butter 9x13 pan to keep stuffing from sticking

Finished! Yum!

Sausage, Sage and Mushroom Stuffing

1 loaf of bread (I use cheap white), cut in bite size pieces
1 cup butter
1 large potato, cube in bite size pieces
1 small onion, chopped
1 small package of mushrooms, sliced
1 teaspoon salt
2 teaspoons sage
1/2 teaspoon pepper
1/2 pound ground sausage, cooked and drained
1 can chicken broth

Cut loaf of bread into bite size pieces. I do this the night before so the bread dries out a little bit. I place it in a large bowl and cover with a towel.

In a pan, add butter, potato, onion and turn the burner on medium. After butter is melted, cooked for about five minutes. You want the potatoes to soften a bit. Add in the mushrooms, salt, sage and pepper, and let cook for another minute. While the mixture is cooking, cook up your sausage. After the sausage is browned, drain well.

Pour the butter mixture over the bread pieces. Add in sausage and chicken broth. Mix well. Butter a 9x13 pan well, you don't want this delicious stuffing to stick. The butter also helps obtain the golden delicious browned edges. Pour stuffing mix into the pan. Cover with foil. Bake at 375 for 45 - 60 minutes. Check after 45. You want the edges to be a nice golden brown.

I hope you enjoy this recipe as much as my family does! 

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