Lauras Sausage Wild Mushroom And Sourdough Stuffing Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

STOVE TOP CHESTNUT STUFFING



Stove Top Chestnut Stuffing image

I grew up eating my aunt's chestnut stuffing every Thanksgiving. I couldn't find a recipe that came out like hers so I created my own using StoveTop stuffing mix. You can roast and peel your own chestnuts or, they can be purchased already roasted and peeled at many oriental markets or in a jar at some supermarkets.

Provided by Sandyg61

Categories     Low Protein

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

1 (6 ounce) package Stove Top stuffing mix (turkey or chicken)
5 tablespoons margarine
2 cups water
1/2 cup onion, chopped
1/2 cup celery, chopped
4 ounces mushrooms, sliced
4 ounces roasted and peeled chestnuts

Steps:

  • Melt 2 tablespoons of butter in a saucepan.
  • Add the onion and celery and saute over medium heat until tender, 5-6 minutes.
  • Add the chestnuts and mushrooms and saute for 2-3 minutes.
  • Add the water and remaining margarine, bring to a boil.
  • Stir in the bag of stuffing and mix well.
  • Cover, remove from heat and let stand 5 minutes.

Nutrition Facts : Calories 242.2, Fat 10.8, SaturatedFat 1.9, Cholesterol 0.3, Sodium 571.6, Carbohydrate 32.3, Fiber 1.4, Sugar 3.4, Protein 4.3

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

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.

WILD MUSHROOM-BACON SOURDOUGH DRESSING



Wild Mushroom-Bacon Sourdough Dressing image

Provided by Bobby Flay

Categories     side-dish

Time 1h50m

Yield 8 servings

Number Of Ingredients 15

1 1/4 pounds sourdough bread, crusts removed, cut into 1/2-inch cubes (about 12 cups)
1/2 pound shiitake mushrooms, stems removed, caps roughly chopped
1/2 pound oyster mushrooms, roughly chopped
1/2 pound cremini mushrooms, thinly sliced
1/4 cup canola oil
Kosher salt and freshly ground pepper
3/4 pound slab bacon, cut into 1/2-inch dice
1 large Spanish onion, finely diced
5 cloves garlic, finely chopped
3 to 5 cups homemade chicken stock or canned low-sodium chicken broth
2 tablespoons finely chopped fresh sage
2 tablespoons finely chopped fresh thyme
1/2 cup chopped fresh parsley
2 large eggs, lightly beaten
Unsalted butter, for the baking dish

Steps:

  • Preheat the oven to 350 degrees F. Spread the bread cubes in an even layer on a large baking sheet and bake, stirring a few times, until light golden brown, about 12 minutes. Allow to cool, then transfer to a very large bowl.
  • Increase the oven temperature to 375 degrees F. Combine the mushrooms on a baking sheet, toss with 3 tablespoons canola oil and season with salt and pepper. Roast in the oven, stirring several times, until soft and golden brown, about 25 minutes.
  • Meanwhile, heat the remaining 1 tablespoon oil in a large high-sided saute pan over medium heat. Add the bacon and cook, stirring occasionally, until the fat has rendered, about 10 minutes. Remove with a slotted spoon to a paper towel-lined plate.
  • Pour off all but about 2 tablespoons of the fat from the pan and place it back on the stove over high heat. Add the onion and cook, stirring, until soft, about 4 minutes. Add the garlic and cook 1 minute. Add 3 cups chicken stock and the herbs, season with salt and pepper and bring to a simmer.
  • Add the mushrooms to the bowl with the bread, then add the stock mixture, the bacon and the eggs; season with salt and pepper and gently stir until combined. The mixture should be very wet; add more stock if needed. Butter a 9-by-13-inch baking dish. Add the stuffing and cover with foil. Bake 20 minutes, then remove the foil and continue baking until golden brown, 30 to 40 more minutes. Remove from the oven and let cool 10 minutes before serving.

MUSHROOM-SOURDOUGH STUFFING



Mushroom-Sourdough Stuffing image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 11

1 1/2 sticks (12 tablespoons) unsalted butter, plus more for the dish
5 cups low-sodium chicken broth
1 ounce dried porcini mushrooms
1 1/2 pounds mixed fresh wild mushrooms (such as shiitake and oyster), trimmed and sliced
Kosher salt and freshly ground pepper
6 large shallots, chopped
3 cloves garlic, minced
2 tablespoons chopped fresh thyme
2 large eggs
1/4 cup chopped fresh chives
16 cups stale 1/2-inch sourdough bread cubes (about 2 pounds)

Steps:

  • Preheat the oven to 350˚. Butter a 3-quart baking dish. Bring the chicken broth and dried porcinis to a boil in a medium saucepan. Reduce the heat and simmer until the broth takes on a strong mushroom flavor, about 15 minutes. Strain the liquid through a fine-mesh sieve into a large liquid measuring cup or bowl. Chop the porcinis and set aside.
  • Meanwhile, melt 4 tablespoons butter in a large skillet over medium-high heat. Add the wild mushrooms and cook, undisturbed, until starting to brown, about 5 minutes. Continue to cook, stirring occasionally, until well browned and tender, 5 to 7 minutes. Season with salt and pepper and remove to a plate.
  • Add 6 tablespoons butter, the shallots, garlic and thyme to the skillet. Cook, stirring, until the shallots are tender and lightly browned, 4 to 5 minutes. Add the wild mushrooms, porcinis, reserved mushroom liquid, 1 teaspoon salt and a few grinds of pepper. Bring to a simmer, then remove from the heat.
  • Whisk the eggs with 2 tablespoons chives in a large bowl. Add the bread cubes and mushroom mixture and toss until evenly combined. Transfer to the prepared baking dish, dot with the remaining 2 tablespoons butter and cover with foil.
  • Bake the stuffing until hot, about 30 minutes. Uncover and bake until golden brown, about 20 minutes. Let cool at least 15 minutes before serving. Sprinkle with the remaining 2 tablespoons chives.

LAURA'S SAUSAGE, WILD MUSHROOM AND SOURDOUGH STUFFING



Laura's Sausage, Wild Mushroom and Sourdough Stuffing image

from www.laurasbestrecipes.com Every Thanksgiving I make this stuffing. It uses the best ingredients from my Wine Country heritage - wine (of course), sourdough bread, fresh herbs and wild mushrooms! It is simple and can be a bit of "chef's delight" as each batch is a little different. I never stuff the turkey as I believe it increases cooking time and really doesn't add to the stuffing's flavor. Additionally, this should always be made on Thanksgiving and not assembled in advance. It's best if it is done just before you intend to serve it. This recipe is more of a guideline - as you should taste as you go to perfect the flavor to your personal; tastes. I guarantee this recipe will not be dry and is loaded with good flavor if you make sure you use all fresh, good quality ingredients.

Provided by lauradlevy

Categories     For Large Groups

Time 2h

Yield 15 serving(s)

Number Of Ingredients 12

1 lb sourdough bread, cubed 1/2 inch thick
1 lb bulk boulder pork sausage
1/8 cup butter (possibly more)
1 large yellow onion, chopped
3 -5 large celery ribs, chopped
3 garlic cloves, minced
3/4 cup good quality chicken stock (not low sodium) or 3/4 cup broth (not low sodium)
1/4 cup dry white wine
1 1/2 lbs wild mushrooms, chopped, not too small
1/2 cup chopped fresh poultry seasoning (not dried!)
1/2-3/4 cup chopped fresh parsley
2 eggs, beaten until blended

Steps:

  • lace bread cubes on a large baking sheet -- toast at 400 degrees until lightly brown (about 12 min) Transfer the bread to an extra large bowl.
  • In a large frying pan over medium heat, cook the sausage until well cooked and crumbled (about 10 min.) Drain fat -- transfer to the large bowl with the bread.
  • Add the butter to the drippings in the pan, reduce the heat to low/medium and melt the butter while scraping the bits of the pan. Add the onion and celery and saute' for 1.5 minutes. Add garlic at the very end until fragrant (about 1 min). Transfer to the bowl with the bread.
  • In the same pan, add some butter and a splash of wine and saute' the mushrooms until juices are rendered. Add to the bread. Add the poultry seasoning, parsley and fold in the eggs until all bread/mixture is well-coated. Dust with salt and petter and pour just a little bit of dry white wine (1/4 cup or less) into the mix and blend. Mixture should be very well blended and moist.
  • Butter a large, deep baking dish (at least 13 x9). Add stuffing mixture to dish and bake covered with foil at 325 degrees for 30 minutes. Uncover, stir mixture and bake until the top is lightly crisp (about 30 minutes longer).
  • Happy Thanksgiving!

Nutrition Facts : Calories 230.8, Fat 11.7, SaturatedFat 4.2, Cholesterol 54.4, Sodium 428.6, Carbohydrate 21.1, Fiber 2, Sugar 1.9, Protein 10.3

More about "lauras sausage wild mushroom and sourdough stuffing recipes"

CRISPY-TOPPED SOURDOUGH STUFFING WITH SAUSAGE & MUSHROOMS

From playswellwithbutter.com
Reviews 9
Calories 423 per serving
Category Side Dish


VEGETARIAN WILD MUSHROOM SOURDOUGH DRESSING RECIPE
Aug 2, 2023 1 1/2 pounds rustic sourdough bread, torn into 1-inch pieces. 1/2 cup plus 2 tablespoons unsalted butter (5 ounces), divided, plus more for greasing dish
From foodandwine.com


SOURDOUGH STUFFING WITH SAUSAGE, SAGE, AND MUSHROOMS
Nov 17, 2024 In the same Dutch oven, add the diced celery, onion, mushrooms, and minced garlic. Sauté for 8-10 minutes until softened and slightly caramelized.
From powellfamilycooking.com


SAUSAGE WILD MUSHROOM AND SOURDOUGH STUFFING
Nov 17, 2008 Preparation. 1 Place bread cubes on a large baking sheet. Toast at 400 degrees until lightly brown (about 12 minutes). Transfer the bread to an extra large bowl. 2 In a large frying pan over medium heat, cook the sausage …
From foodchannel.com


SOURDOUGH SAUSAGE STUFFING - THE CLEAN EATING COUPLE
Nov 19, 2024 Storage. Storing: This sausage stuffing will last in the refrigerator for up to 4 days in an airtight container. Freezing: I would not recommend freezing this recipe, the bread would get soggy in the freezer. If you need more freezer …
From thecleaneatingcouple.com


BEST STUFFING EVER RECIPE - LAURA IN THE KITCHEN
3) Remove the sausage to a shallow bowl, add the butter, remaining oil and leeks and celery along with a pinch of salt and cook for about 15 minutes on medium heat, add the rosemary …
From laurainthekitchen.com


MUSHROOM AND SAUSAGE SOURDOUGH STUFFING RECIPES
Add the wild mushrooms and cook, undisturbed, until starting to brown, about 5 minutes. Continue to cook, stirring occasionally, until well browned and tender, 5 to 7 minutes. Season with salt …
From tfrecipes.com


THE BEST SAUSAGE AND SOURDOUGH STUFFING RECIPE
Dec 17, 2021 What to Serve with Stuffing; The Best Sausage and Sourdough Stuffing Recipe; Sausage and Sourdough Dressing Ingredients. 11 cups sourdough bread - I used a country rustic sourdough loaf from Panera; 1 …
From smartsavvyliving.com


LAURA'S SAUSAGE, WILD MUSHROOM AND SOURDOUGH STUFFING RECIPE
Get full Laura's Sausage, Wild Mushroom and Sourdough Stuffing Recipe ingredients, how-to directions, calories and nutrition review. Rate this Laura's Sausage, Wild Mushroom and …
From recipeofhealth.com


LAURAS SAUSAGE WILD MUSHROOM AND SOURDOUGH STUFFING RECIPES
Steps: Preheat the oven to 350˚. Butter a 3-quart baking dish. Bring the chicken broth and dried porcinis to a boil in a medium saucepan. Reduce the heat and simmer until the broth takes on …
From tfrecipes.com


SOURDOUGH SAUSAGE STUFFING RECIPE - TASTING TABLE
Oct 26, 2022 Ingredients. 8 cups sourdough bread, cut into ½ -inch cubes; 1 pound ground Italian sausage; 6 tablespoons butter, divided; 1 cup celery, diced; ½ cup carrot, diced
From tastingtable.com


WILD MUSHROOM AND SAUSAGE STUFFING - LENA'S KITCHEN
Nov 9, 2020 In the same skillet, increase the heat to medium-high. Add the mushrooms, 3 tablespoons of butter, and 1 1/4 teaspoons of salt. Cook until the mushrooms are golden-brown, tender, and any liquid released is almost …
From lenaskitchenblog.com


SOURDOUGH STUFFING WITH SAUSAGE, MUSHROOMS AND …
Nov 15, 2023 Sourdough sausage stuffing with mushrooms may sound fancy, but it’s quite simple. Here are all the ingredients you need for the recipe: 1 loaf sourdough bread; 1 stick salted butter; 4 ribs celery, finely minced; 1 large …
From cultured.guru


SOURDOUGH STUFFING WITH SAUSAGE - WILD THISTLE KITCHEN
Nov 16, 2023 This sourdough stuffing recipe with sausage is my absolute favorite stuffing to make for Thanksgiving. Tangy sourdough bread cubes, savory sausage, the classic aromatic combo of garlic, celery, onions and herbs, wine, …
From wildthistlekitchen.com


80267 LAURA SAUSAGE WILD MUSHROOM AND SOURDOUGH STUFFING RECIPES
dried porcini mushrooms, cubes) whole-wheat bread (from 14-oz loaf), hazelnuts, boiling water, unsalted butter, olive oil, shallots (1/2 lb), thinly sliced, mixed wild mushrooms,
From recipeofhealth.com


GRILLED WILD MUSHROOM STUFFING - VINDULGE
Nov 21, 2023 This Grilled Wild Mushroom Stuffing recipe has all the flavors and texture you want from a good Thanksgiving stuffing. Savory and rich earthy trio of mushrooms combined with the crunchy texture of delicious bread. ... Smoked …
From vindulge.com


Related Search