November Recipe of the Month - Michell's Sourdough Stuffing with Mushrooms and Sausage

photo of stuffing


I've been using this delicious stuffing recipe for a few years now, after I adapted it from one that I found in one of my cookbooks. It's easy and flavorful, the perfect compliment to your holiday turkey.


  • 1 1/2 pounds sourdough bread
  • 4 (4-ounce) links sweet turkey Italian sausage
  • 2 teaspoons butter
  • 1 pound cremini mushrooms, quartered
  • Cooking spray
  • 2 cups chopped onion
  • 1 1/4 cups chopped carrot
  • 1 1/4 cups chopped celery
  • 1/2 cup minced fresh parsley
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon minced fresh sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 large eggs
  • 1 (14-ounce) can fat-free, less-sodium chicken broth


  1. Preheat oven to 400°.
  2. Trim crust from bread. Cut bread into 1 1/2-inch cubes. Arrange bread cubes in a single layer on 2 jelly-roll pans. Bake at 400° for 10 minutes or until toasted.
  3. Reduce oven temperature to 350°.
  4. Cook sausage in a large nonstick skillet over medium-high heat 10 minutes, browning on all sides. Remove from pan; cut crosswise into 1/4-inch-thick slices.
  5. Melt butter in skillet over medium-high heat. Add mushrooms; sauté 4 minutes. Combine bread cubes, sausage, and mushrooms in a large bowl.
  6. Heat skillet over medium-high heat. Coat pan with cooking spray. Add onion, carrot, and celery; sauté 5 minutes or until lightly browned. Add parsley, thyme, sage, salt, and pepper; sauté 1 minute. Add to bread mixture.
  7. Combine eggs and broth, stirring with a whisk. Add to bread mixture; toss to coat.
  8. Spoon into a 13 x 9-inch baking dish coated with cooking spray.
  9. Bake at 350° for 45 minutes or until browned.

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