Garlic Butter Sausage and Mushroom Stuffing Recipe

5 from 3 votes

Garlic Butter Sausage and Mushroom Stuffing - delicious rich stuffing loaded with sausage, mushrooms, vegetables and garlic butter flavor!

Prep Time10

Cook Time1 20

Total Time1 30

Course: Thanksgiving Side Dishes

Cuisine: American

Keyword: dressing, mushroom stuffing, sausage stuffing, side dish, stuffing, thanksgiving, turkey stuffing

Servings: servings

Calories: 522kcal

Author: Courtney O'Dell

2 tablespoons butter
1 lb breakfast sausage can use regular, spicy, sage, or herbed
1 large white onion minced
8 cloves garlic minced
1 shallot minced
2 stalks celery diced
4 carrots peeled and diced
Salt and freshly ground black pepper
1 pound cremini mushrooms sliced
1 pound sourdough bread cut into 1/2-inch dice (about 10 cups)
3 to 4 cups turkey or chicken broth
2 tablespoons finely chopped fresh thyme sage, and oregano (use 1 to 1-1/2 tablespoons for dried herbs)

Preheat oven to 350 degrees F.
In a large skillet, add sausage and cook on medium high, crumbling as you brown.
When sausage is almost all browned, add onions, shallots, celery, carrots, pepper, and garlic. If your pan is small, remove sausage after browning and set aside to mix back in after vegetables have browned.
Cook until vegetables are lightly browned, stirring occasionally to prevent burning, about 5 minutes.
Add mushrooms, butter, salt, and herbs. Cook to soften and lightly brown, an additional 3-5 minutes.
Place the bread in a large bowl and stir in the sausage, vegetables, and herbs mixture. If preparing ahead of baking, store bread and vegetables/herb mixture separately. Keep sausage and vegetables in an airtight container in the refrigerator for up to four days. You can mix with bread if baking within 2 hours, but we recommend keeping separate if longer, so it doesn't turn to mush.
Mix with 3 cups stock.
Butter a 9-by-11-inch baking dish and transfer the stuffing to the dish.
Bake for 50 minutes to 1 hour, until the top is crispy and brown.