Best Sausage Mushroom Dressing Recipes

SAUSAGE MUSHROOM DRESSING

Steps:

• In a large skillet, cook bacon until crisp. Remove to paper towels to drain. Reserve 2 tablespoons drippings. Saute the mushrooms, onion, celery and garlic in the drippings and butter until tender. Stir in the sage, salt and pepper., In several large bowls, combine the mushroom mixture, bread cubes, sausage, broth and bacon; toss to coat. , Transfer to two greased 13-in. x 9-in. baking dishes. Cover and bake at 350° for 45 minutes. Uncover; bake 10-15 minutes longer or until lightly browned.

SAUSAGE AND MUSHROOM CORNBREAD DRESSING

Steps:

• Place a 10-in. cast-iron skillet in the oven; preheat to 425°. Whisk together first 5 ingredients. In another bowl, whisk milk, eggs, 1/4 cup olive oil, honey and vinegar; whisk into dry ingredients. Remove skillet from oven; lightly grease with remaining olive oil. Pour in batter. Bake until golden brown, about 15 minutes. Cool 10 minutes; remove from pan to a wire rack to cool completely. , Meanwhile, in a large cast-iron skillet, cook sausage over medium-high heat, crumbling meat, until no longer pink. Remove and drain. In same skillet, cook mushrooms, celery and onion until onion is tender, about 5 minutes. Crumble cornbread into a large bowl; stir in sausage, mushroom mixture and remaining ingredients. Transfer to a greased 13x9-in. baking dish. Refrigerate, covered, at least 8 hours. , Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake, uncovered, until top is browned and mixture is set, 40-45 minutes.

WILD MUSHROOM, CHESTNUT, AND SAUSAGE DRESSING

Steps:

• In a small saucepan over high heat, bring the broth to a boil. Remove from the heat, add the mushrooms and let stand for 1 hour. Drain the mushrooms, reserving the broth. Roughly chop the mushrooms, transfer to a large bowl and add the focaccia stuffing. Set aside.
• Preheat oven to 375 degrees. Butter a small Dutch oven.
• In a saute pan over medium heat, melt 3 tbsp of the butter. Add the onion and celery and cook, stirring often, until soft and translucent, about 8 minutes. Add the chestnuts and cook for 2 minutes. Transfer to the bowl with the focaccia mixture.
• Return the pan to medium heat and mel the remaining 1 tablespoons butter. Add the sausage and cook, stirring and crumbling with the back of a wooden spoon until the sausage is cooked through, about 10 minutes. Add to the bowl with focaccia mixture and stir in the parsley and sage. In a saucepan over medium-high heat, wanr the reserve broth. Add enough of the broth to the focaccia mixture to make the dressing moist. Season with salt and pepper to taste.
• Transfer the dressing to the prepared Dutch oven and bake until crispy and golden on top, 45 minutes to 1 hour, covering the pan with the lid if the dressing gets too dark.

WILD MUSHROOM, CHESTNUT & SAUSAGE DRESSING

Steps:

• In a bowl, combine the dried mushrooms and hot broth and soak for 1 hour. Drain the mushrooms, reserving the broth. Roughly chop the mushrooms, transfer to a large bowl and set aside. Preheat an oven to 375°F. Butter a baking dish or small Dutch oven. In a bowl, combine the bread cubes and olive oil and stir to coat. Spread the bread cubes out on a baking sheet and toast in the oven until golden and crunchy, 15 to 20 minutes. Transfer to the bowl with the mushrooms. In a saute pan over medium heat, melt 3 Tbs. of the butter. Add the onion and celery and saute, stirring often, until soft and translucent, about 8 minutes. Add the chestnuts and cook for 2 minutes. Transfer the onion mixture to the bowl with the bread. Return the pan to medium heat and melt the remaining 1 Tbs. butter. Add the sausage and cook, stirring and crumbling with the back of a wooden spoon, until the sausage is cooked through, about 10 minutes. Add to the bowl with the bread and stir in the parsley and sage. In a saucepan over medium-high heat, warm the reserved broth. Add enough broth to the bread mixture so it is moist. Season with salt and pepper. Transfer the dressing to the prepared baking dish and bake until crispy and golden, about 1 hour, covering the dish with aluminum foil if the dressing gets too dark. Serves 8 to 10. Make-Ahead Tips: Assemble the dressing and place in the baking dish up to 1 day in advance, but do not bake. Cover and refrigerate until ready to bake. Remove from the refrigerator 1 hour before baking.

SAUSAGE, CHESTNUT, & MUSHROOM DRESSING RECIPE

Steps:

• 1. Preheat oven to 375 degrees. Grease 3 quart baking dish with 1 tablespoon of butter. In a large frying pan over medium-high heat, cook and crumble sausage 7 minutes. Cool on plate. In same pan over medium heat, melt 3 tablespoons of butter. Saute onions and fennel 10-12 minutes. Add garlic, mushrooms, thyme, sage, 2 teaspoons of salt and pepper; cook 12 minutes. Stir in sherry. 2. In a very large bowl, combine sausage, vegetables, chestnuts, stuffing, and parsley. Stir in stock ½ cup at a time; be sure croutons absorb it completely. Transfer to baking dish. Cover with foil; bake 20 minutes. Uncover; bake 25-35 minutes. Serves 10-12.