Best Mushroom White Sausage And Prosciutto Stuffing Recipes

Mushroom and Sausage Stuffing image

Provided by Anne Burrell

Time 2h5m

Yield 6 to 8 servings

Number Of Ingredients 12

Extra-virgin olive oil, for cooking
4 celery ribs, cut into 1/4-inch dice
4 onions, cut into 1/4-inch dice
Kosher salt
3 cloves garlic, smashed and finely chopped
1 pound cremini or button mushrooms, stemmed and cut into 1/4-inch slices
1 1/2 pounds sweet Italian sausage, casings removed and meat crumbled
2 cups dry white wine
Peasant bread, crusts removed, cut into 1-inch chunks (about 12 cups) and toasted
1 cup walnuts, coarsely chopped
1 bunch fresh sage, finely chopped
3 to 4 cups chicken stock

Steps:

Preheat the oven to 375 degrees F.
Coat a large wide pot with olive oil and toss in the celery and onions. Season with salt and cook the veggies over medium-high heat until soft and very aromatic, 8 to 10 minutes. Add the garlic and cook for an additional 1 to 2 minutes. Add the mushrooms and cook for 3 to 4 minutes.
Add the sausage and cook, breaking it into really small pieces with a metal spoon or spatula, until it's really brown and yummy, 12 to 15 minutes.
Add the white wine and cook until it has evaporated by half. (The mix will be pretty soupy, and that's okay.)
Combine the bread with the sausage mixture in a large bowl. Toss in the walnuts and sage and pour about half the chicken stock into the bowl. Using your hands, work to combine everything well -- really get in there and squish it up; it's fun! Add the remaining stock as needed to create a really moist mix. Taste and season with salt, if needed.
Transfer the mixture to a 9-by-13-inch baking dish and cover with foil. Bake until the stuffing is hot all the way through, about 30 minutes, then remove the foil and bake to brown the top, another 15 minutes.

Mushroom, White Sausage And Prosciutto Stuffing image

Provided by Moira Hodgson

Categories side dish

Time 30m

Yield Enough stuffing for a 12-pound bird

Number Of Ingredients 14

8 ounces wild mushrooms, preferably cepes, porcini, stone or Steinpilz, fresh or canned (1 1/4 cups), or substitute fresh portobello, cremini or shiitake mushrooms
5 tablespoons unsalted butter
2 ounces prosciutto, chopped
1/3 cup walnuts
4 shallots, finely chopped
1 large garlic clove, finely chopped
Salt and freshly ground pepper
3/4 pound white meat sausage (boudins blanc, Weisswurst or Bratwurst), pricked three or four times on each side
3 tablespoons chopped flat-leaf parsley
2 teaspoons fresh thyme leaves, or 1/2 teaspoon dried
3 tablespoons Cognac, previously flamed
1 cup cubed stale crustless white bread
1/4 cup milk
2 eggs, lightly beaten

Steps:

Slice thin the mushrooms and chop the stems. In an eight-inch skillet over medium-low heat, melt three tablespoons of the butter, add the mushrooms and prosciutto and saute, stirring occasionally, until they are softened and browned, about 10 minutes. Add the walnuts and brown them lightly, then stir in the chopped shallots and garlic, and saute, stirring, for 30 seconds. Scrape the contents of the skillet into a bowl. Season with salt and pepper. Add the remaining butter to the skillet and slowly brown the sausages on all sides.
Drain, cool, cut up and put the sausages in the work bowl of a food processor and process until they are coarsely ground. In a large bowl, toss them with parsley, thyme and the mushroom and prosciutto mixture. Mix thoroughly, adding at the same time the flamed Cognac. (If making the stuffing a day early, set it aside to cool, then cover and refrigerate.)
Just before stuffing the turkey, soak the bread cubes in milk for five minutes, then squeeze gently and toss lightly to render them fluffy. Add the bread to the stuffing and mix thoroughly, then fold in the beaten eggs. Correct the seasoning. Cool and set aside until ready to stuff the turkey.