Stuffing with Turkey Italian Sausage, Mushrooms, and Water Chestnuts

I saw this recipe on Closet Cooking and decided it would pair beautifully with the simple turkey I was preparing for an early Thanksgiving meal. It was very simple to make and tasted wonderful. The only thing I would do differently next time would be to dice the bread smaller. The sausage flavor was delicious and it’s flavor went so well with the mushrooms and bread. I loved the bit of crunch the water chestnuts gave to this stuffing. Thanks for the terrific recipe Kevin!

Preheat the oven to 350 degrees.

Heat the oil in a pan over medium heat. Remove the sausage from it’s casing and cook until no longer pink, making sure to break the meat up into crumbles, about 5 minutes. Add the butter, onions, and celery to the pan then sauté until tender, about 7 minutes. Add the mushrooms, garlic, thyme, sage, sea salt and freshly cracked pepper, to taste then sauté until everything is tender and just starting to brown, about 7 minutes. Add the quarter cup of chicken broth (or wine), deglaze the pan and simmer until most of the liquid has evaporated.

Mix the sausage, vegetables, parsley, chestnuts, and bread in a large bowl then mix in the broth until all of the bread is moist but not soggy. Pour the mixture into a baking dish coated in cooking spray and cover with foil. Bake in the oven for 20 minutes. Remove the tin foil and continue cooking until the top turns nice and golden brown, about 10 minutes.

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Stuffing with Turkey Italian Sausage, Mushrooms, and Water Chestnuts

Yield: 8+

Prep Time: 10 min.

Cook Time: 45-50 minutes

Ingredients:

1 tbsp olive oil
3 links of turkey Italian sausage, casings removed
1 tbsp butter
1/2 cup onion, diced
1/2 cup celery, diced
8 oz mushrooms, chopped
2 cloves garlic, minced
1 tbsp fresh thyme, chopped
1 tbsp fresh sage, chopped
Sea salt and freshly cracked pepper, to taste
1/4 cup of chicken broth (or white wine)
1 handful parsley, chopped
1 can of sliced water chestnuts, chopped
1 day old loaf Italian bread cut into bite sized cubes
2 cups chicken broth, warm

Directions:

Preheat the oven to 350 degrees.

Heat the oil in a pan over medium heat. Remove the sausage from it's casing and cook until no longer pink, making sure to break the meat up into crumbles, about 5 minutes. Add the butter, onions, and celery to the pan then sauté until tender, about 7 minutes. Add the mushrooms, garlic, thyme, sage, sea salt and freshly cracked pepper, to taste then sauté until everything is tender and just starting to brown, about 7 minutes. Add the quarter cup of chicken broth (or wine), deglaze the pan and simmer until most of the liquid has evaporated.

Mix the sausage, vegetables, parsley, chestnuts, and bread in a large bowl then mix in the broth until all of the bread is moist but not soggy. Pour the mixture into a baking dish coated in cooking spray and cover with foil. Bake in the oven for 20 minutes. Remove the tin foil and continue cooking until the top turns nice and golden brown, about 10 minutes.

Adapted recipe and photos by For the Love of Cooking
Original recipe by Closet Cooking