Sausage & Mushroom Thanksgiving Dressing
Man… Where has the past few weeks gone? Life has been crazy, hectic, etc. All of a sudden I’ve found myself at the week of Thanksgiving and in a panic. There is turkey to thaw, potatoes to mash, rolls to knead, and pies to bake. Plus plenty of delicious side dishes to make, including one of my personal favorites, Sausage & Mushroom Thanksgiving Dressing.
Which also brings up the question as old as time.
Or at least as old as Thanksgiving.
Do you call it dressing? Or stuffing?
I use both interchangeably, but I think technically it’s called ‘stuffing’ when- well when you stuff the bird with the mixture. Makes sense.
‘Dressing’ for all the other ways we cook this flavorful bread delight.
This is a delicious recipe, with a few simple steps and ingredients.
The hardest of which, is remembering to cut the bread a few days before Thanksgiving and leave it out to dry.
I use my homemade French bread recipe, but any store bought kind would be just as delicious.
Or be like The Pioneer Woman, and include a mixture of white bread and cornbread for a different flavor and texture.
Once the bread is all good and stale.
(Which is a must for making dressing)
Go ahead and sauté some chopped onion and celery in lots of butter.
In a bowl, toss together the cooked sausage and sliced mushrooms with the bread cubes and seasonings. Add in the onion, celery and butter. Stir to combine.
Then comes the secret ingredient…
A heavy glug of your favorite white wine.
Remember the holidays are a festive time of year!
Add in an egg (to bind) and some chicken broth.
Mix it all together, pour into a casserole dish, and bake for about 50 minutes.
Place it on the table or buffet line for all your family and friends to enjoy and watch this dressing disappear in no time.
Along with a healthy dose of gravy.
‘Tis the season.
Sausage & Mushroom Thanksgiving Dressing
Looking for the best homemade stuffing recipe? This Sausage & Mushroom Thanksgiving Dressing is simple, easy, flavorful, and delicious.
Ingredients
- 8 cups Stale, Unseasoned Bread Cubes
- 1 1/2 cups Finely Chopped Onion
- 1 cup Finely Chopped Celery
- 1 1/2 sticks Butter
- 8 oz Breakfast or Sage Sausage, cooked
- 1/2 cup Sliced & Cooked Mushrooms
- 1/2 tsp Nutmeg
- 1/2 tsp Pepper
- 1/2 tsp Rosemary
- 1/2 tsp Salt
- 1/2 tsp Thyme
- 1/4 tsp Sage
- 1/2 cup White Wine (or Cooking Sherry)
- 1 Egg, beaten
- 1/2 – 1 1/2 cups Chicken Broth
Instructions
-
A day or two ahead of when you plan to make the dressing, cut up the bread (I use a homemade French bread) into cubes. 8 cups total. Set out on a baking sheet(s) in a single layer. Let dry and become stale and crusty.
-
When ready to make, begin by sautéing the onion and celery with the butter in a skillet over medium heat until tender. Remove from heat and set aside.
-
In a large bowl, stir together cooked sausage and sliced mushrooms. Add in the bread cubes and seasonings. Stir to combine.
-
Pour the onion, celery, and butter mixture into the bowl with the bread cubes. Stir in the white wine and egg.
-
Finish by adding in the chicken broth. Start with a 1/2 cup, but add until it reaches your desired consistency. You want it to be pretty moist as it will dry out slightly in the oven.
-
Pour dressing into a greased 9×13 inch casserole dish and bake, covered with foil, at 375°F for 40 minutes. Then remove foil and bake for an additional 10 minutes.
Recipe Notes
- Add more salt if needed. This all depends on how salty your broth is.
- Use all chicken broth in place of white wine.
Did you make this recipe?
Tag me on Instagram using @MyFarmhouseTable or #MyFarmhouseTable
Leave a Reply