Best Skillet Stuffing With Italian Sausage And Wild Mushrooms Recipes

SKILLET SAUSAGE STUFFING

Skillet Sausage Stuffing image

To make this sausage stuffing, I dressed up a package of stuffing mix with pork sausage, mushrooms, celery and onion. It impressed my in-laws at a family gathering and has since become a popular side dish with my husband and children. -Jennifer Lynn Cullen, Taylor, Michigan

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

1 pound bulk pork sausage
1-1/4 cups chopped celery
1/2 cup chopped onion
1/2 cup sliced fresh mushrooms
1 large garlic clove, minced
1-1/2 cups reduced-sodium chicken broth
1 teaspoon rubbed sage
1 package (6 ounces) stuffing mix

Steps:

In a large skillet, cook the sausage, celery, onion and mushrooms over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer; drain. Stir in broth and sage. , Bring to a boil. Stir in stuffing mix. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork.

Nutrition Facts : Calories 219 calories, Fat 13g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 756mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 7g protein.

MUSHROOM AND SAUSAGE STUFFING

Mushroom and Sausage Stuffing image

Provided by Anne Burrell

Categories side-dish

Time 2h5m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

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.