Name: Sausage, Bacon & Mushroom Stuffing
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 1/3 Cup Unsalted Butter; 300 Grams Crouton-Dried Bread (Unseasoned); 1 Large Onion, (Diced); 1 Head Garlic, (Minced); 3 Stalks Celery, (Diced); 2 Medium Green Bell Peppers, (Diced); 2 Tbs Fresh Rosemary, (Minced); 2 Tbs Fresh Thyme, (Minced); 2 Tbs Fresh Sage, (Minced); 2-2 1/2 Cups Low Sodium Chicken Broth; 1/2 Cup Whole Milk or Cream; 1 Kg Thick Cut Bacon, (Sliced); 4 Fresh Salt & Pepper Sausages, (Sliced); 3 Cups White Mushrooms, (Sliced); 1/4 Cup Parsley, (Minced); Salt & Pepper, (To Taste)

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We all know and love traditional stuffing but what about this sausage, bacon and mushroom stuffing?! This stuffing is so decadent and is a step up from regular old stuffing. This stuffing still has classic flavours such as butter, rosemary, thyme and sage. Try this stuffing for your holiday recipes and I promise it will be a new staple in your holiday dinners!

Sausage

For this stuffing recipe the sausage is the one of the stars so make sure you use good quality fresh sausage. I used salt and pepper sausage (similar to a farmers sausage). The reason I chose this sausage was because it was not over powering with flavour and complimented the flavour of the stuffing. I would highly recommend using fresh sausage and NOT using smoked sausage. Other sausages flavour that would work well in this recipe:

Bratwurst

Oktoberfest
Honey Garlic
Fresh Garlic

Or any other neutral tasting sausage flavour.

Bacon

I used thick cut smoked bacon for this stuffing. I recommend using thick cut bacon if you are able to acquire some. I used 1 kg of bacon for this recipe but feel free to use less or more deepening on your taste. Using a neutral tasting bacon is important, try to stay away from bacon flavours such as: peppercorn, jalapeño, maple, spicy etc…

Mushroom

Any mushroom would work well for this recipe. I used white mushrooms but you could also use:

Cremini
Portobello
Button

Oyster
Porcini

Just make sure to slice them into bite sized pieces and take your time when sautéing to give the mushrooms a deep brown colour.

The Bread

The bread is the most important part of this whole recipe since it is literally what the stuffing is made out of. I have seen many recipes call for buying day old bread and drying it out in the oven that is perfectly fine if you want to go that route. Here’s how you could do that:

Cut up the day old French bread into 1/2 inch cubes and place in a 200 degree oven for about 45 minutes. Make sure the bread is very dry before going in the oven so it dries out completely and becomes “crouton like”. Once the bread is dried out in crouton state it is ready to use.

I skipped the step fo drying out bread in this recipe and just used unflavoured dried bread from the grocery store. My local grocery store sold bags of “crouton pieces” which was essentially just dried bread. This made the recipe that much easier beaqcuse I could skip a step of drying bread.

Dry or Wet Stuffing

I know everyone has a different way that they like to eat stuffing. Some people like it more “wet” while other like it more “dry”. There is no right or wrong answer in this it is just whatever you prefer. Here is what I reccomend:

More “Wet”: Use 2 1/2 Cups Chicken Stock
More “Dry”: Use 2 Cups of less of Chicken Stock

Bake or Serve Immediately

The first tie I tried this recipe it was right off of the stove and not baked at all and it was amazing! However, you can also bake the stuffing for 30 minutes.

What does baking the stuffing do?

Baking the stuffing make it more “put together”. It allows the bread to absorb the flavour of everything giving it a deeper flavour. Rather than the pieces of bread falling apart it gives it a casserole like texture where it is stuck together.

The Ingredients You Need…

1/3 Cup Unsalted Butter
300 Grams Crouton-Dried Bread (Unseasoned)

1 Large Onion, Diced
1 Head Garlic, Minced
3 Stalks Celery, Diced

2 Tbs Fresh Rosemary, Minced
2 Tbs Fresh Thyme, Minced
2 Tbs Fresh Sage, Minced

2-2 1/2 Cups Low Sodium Chicken Broth
1/2 Cup Whole Milk or Cream
1 Kg Thick Cut Bacon, Sliced

4 Fresh Salt & Pepper Sausages, Sliced
3 Cups White Mushrooms, Sliced
1/4 Cup Parsley, Minced

Salt & Pepper, To Taste

Method:

Step 1:

Chop up all the veggies and herbs and set them aside for now.

Step 2:

Cook the bacon until crispy and the sausage until the internal temperature is 165 degrees F. Slice them both up into bite size pieces.

Step 3:

Sauté the vegetables then add the bread, broth, milk, sausage, bacon and herbs.

Step 4:

Transfer stuffing to a baking dish and bake for 30 minutes. Serve warm and enjoy! 🙂

Other Recipes You May Like…

The ONLY Roast Chicken Recipe You Will Ever Need

The CREAMIEST Mashed Potatoes
Roasted Garlic Cheese Toast
Rosemary Parmsean Cheese Stuffed Buns

Sausage, Bacon & Mushroom Stuffing

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PREP: 30

COOK: 30

TOTAL: 1

AUTHOR: Victoria DeMelo

SERVINGS: Servings

Equipment:

Baking Dish or Pyrex Dish

Servings: 8 Servings

Ingredients:

1/3 Cup Unsalted Butter
300 Grams Crouton-Dried Bread (Unseasoned)

1 Large Onion, Diced
1 Head Garlic, Minced
3 Stalks Celery, Diced

2 Medium Green Bell Peppers, Diced
2 Tbs Fresh Rosemary, Minced
2 Tbs Fresh Thyme, Minced

2 Tbs Fresh Sage, Minced
2-2 1/2 Cups Low Sodium Chicken Broth
1/2 Cup Whole Milk or Cream

1 Kg Thick Cut Bacon, Sliced
4 Fresh Salt & Pepper Sausages, Sliced
3 Cups White Mushrooms, Sliced

1/4 Cup Parsley, Minced
Salt & Pepper, To Taste

Instructions:

Preheat oven to 350 degrees.

Start by frying up the bacon in a pan. Cook bacon until mostly crispy, set aside on a paper towel lined plate for now.
1 Kg Thick Cut Bacon,
Next, cook the sausages in a pan with 1 tablespoon off the bacon fat from the bacon you just cooked. Cook sausages until firm and the temperature is 165 degrees.
4 Fresh Salt & Pepper Sausages,
Once the bacon and sausages are cooked, slice them up. Cut the bacon up into 1/2 slices and slice the sausages into 1/4 slices.

Next chop up the onions, garlic, celery, peppers, mushrooms, sage, rosemary, thyme
1 Large Onion,, 1 Head Garlic,, 3 Stalks Celery,, 2 Tbs Fresh Rosemary,, 2 Tbs Fresh Thyme,, 2 Tbs Fresh Sage,, 3 Cups White Mushrooms,
In a large pot add the butter and melt it on medium heat. Add the onions and garlic and sauté until fragrant.
1/3 Cup Unsalted Butter
Next, add the mushrooms and cook for about 5 minutes until the mushrooms have a darker brown colour. Add the celery and green bell peppers.
2 Medium Green Bell Peppers,

Add the dried bread croutons, the broth and the milk. You will see the bread absorb the liquid and shrink a little bit. Stir it together and shut the heat off at this point.
300 Grams Crouton-Dried Bread (Unseasoned), 2-2 1/2 Cups Low Sodium Chicken Broth, 1/2 Cup Whole Milk or Cream
Add the sausage, bacon and herbs. Give it one last stir before transferring it to a baking dish. At this point try it for any salt and pepper you would like to add.
Salt & Pepper,
Once the stuffing is in a baking dish, place tinfoil over top and place in the oven for 25 minutes and 5 minutes without the tinfoil on and on broil to get the top a little crispy and some golden brown colour.

Serve warm and garnish with parsley. Enjoy! 🙂
1/4 Cup Parsley,

Video

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Hi There I’m Victoria!

I make easy to follow, simple, and DELCIOUS recipes. Here at Vic Eats you will find many different kinds of recipes whether that be breakfasts, main course yummy desserts or easy snacks!