Serve your guests this rustic and earthy Wild Mushroom and Sausage Stuffing for the holidays. This dressing is full of deep flavors from pork sausage, mushrooms, and fresh herbs and finished with melted cheese on top. Easy to make ahead of time!
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Out of all the side dishes you’re bound to enjoy this holiday season, I urge you to indulge in this Wild Mushroom and Sausage Stuffing. Its deep flavors from sausage, mushrooms, herbs, and sourdough bread are so satisfying and filling. A versatile recipe, make it any way you like or follow my recommended variations.
The flavor combinations are unlike any other, thanks to the mix of pork sausage, shitake, cremini, and oyster mushrooms. Finished with melted Gruyere cheese on top, this stuffing is completely irresistible. It’s sure to make all of your holiday guests happy!
Prepare this stuffing a day ahead of time or freeze it for later. Full of flavor and uncomplicated ingredients, it’s one of the best Thanksgiving recipes around.
Ingredients you need
This rustic stuffing is the ultimate addition to your Thanksgiving meal. The wild mushrooms give it an earthy flavor while the juices from the pork sausage soak into the sourdough bread. It’s a unique recipe you can play with or make as-is.
Here’s what you need:
- Sourdough bread
- Pork sausage
- Mixed wild mushrooms (like cremini, shiitake, and oyster)
- Leeks
- Unsalted butter
- Fresh sage and parsley
- Vegetable or chicken broth
- Eggs
- Gruyere cheese
What kind of bread should you use?
Any kind of dense hearty white bread is best for stuffing because of its firm texture. This kind of bread will still soak up flavor while retaining its shape as it bakes in the oven. I used sourdough, but a French or rustic loaf would also work well. Head to your local bakery and pick up a fresh loaf, then let it sit uncovered overnight so it hardens.
Looking for a gluten-free option? Go ahead and use a gluten-free loaf that will hold its shape as it bakes with the broth and other liquids.
Do you need to use eggs in stuffing?
Eggs act as a binder when used in stuffing. You don’t have to use them, but they do help to hold everything together. When you use eggs, the stuffing will feel a little more filling and be similar to a custard.
To make vegan stuffing, replace the eggs with 3 flax eggs instead. One flax egg = 1 tablespoon of ground flaxseed + 3 tablespoons of water. Let this mixture sit for 10 minutes, then mix in with your stuffing.
How to make Easy Mushroom and Sausage Stuffing
The best mushroom and sausage stuffing isn’t hard to make. As a bonus, it can be made ahead of time!
Here’s how it’s done:
- Toast your bread: Spread the cubes over 2 baking sheets and toast in the oven until they’re completely dried out.
- Saute the sausage: Pan fry the sausage pieces in a skillet until they’re brown. Transfer it to a large bowl.
- Cook the leek: In the same pan, cook the leeks in some butter until they’re soft. Transfer them to a large mixing bowl with the sausage.
- Cook the mushrooms: Increase the heat to medium-high. Cook the mushrooms with butter and salt until they’re golden-brown and tender. Add in some more butter, sage, and garlic and continue to cook for another minute. Add them to the large bowl.
- Toss with the bread: Mix the mushrooms, toasted bread, parsley, sausage, and leeks together in the bowl.
- Add the liquid: Whisk the eggs and broth together in a separate bowl, then pour them into the mushroom-bread mixture. Toss together.
- Bake the stuffing: Transfer everything in the pan to your prepared baking dish and cover with foil. Bake for about 20 minutes.
- Melt the cheese: Remove the foil and increase the oven temperature. Add the gruyere cheese on top and bake until it’s golden brown and bubbly. Finish with a sprinkle of fresh parsley and serve!
Can I make this stuffing ahead of time?
Stuffing gets even more flavorful when it’s made ahead of time. Assemble it completely, and then transfer it to your baking dish. Top is with a few knobs of butter, then cover it with buttered aluminum foil. Refrigerate overnight and bake the next day.
Toasting the bread cubes isn’t necessary if you’ve let them sit out ahead of time. Leave the bread on the kitchen counter for a few days so it can dry out. Afterward, keep it in an airtight container at room temperature.
Can I stuff this into turkey?
I wouldn’t recommend it. One of the best parts of this stuffing is the gooey melted cheese on top! That can be tricky when it’s stuffed inside of the turkey.
You need to make sure the stuffing cooks to a temperature of 165ºF when it’s inside of a turkey. This makes it safe to eat, but can sometimes mean your turkey is overcooked. Best to cook the two separately.
Recipe variations
- If you can’t find leeks, use chopped celery and white or yellow onion instead.
- Use any type of sausage you like, depending on your taste. Feel free to replace the sausages with ground pork instead.
- Make it vegetarian by replacing the sausage with a plant-based alternative.
- Use another type of smooth and melty cheese if you don’t want to use Gruyere. Jarlsberg, comté, or raclette are all great substitutes.
- Don’t forget the gravy! Serve the stuffing with my homemade beef gravy for the best finisher.
Storing leftover stuffing
Make sure the leftover cooked stuffing has had a chance to cool down to room temperature before storing it away. Keep the leftovers in the fridge for up to 4 days. Make sure it’s sealed in a shallow container.
You can also freeze stuffing for up to 1 month once it’s cool. Keep it in a freezer-safe sealed container or bag. Reheat it right from frozen in the oven or microwave.
More Thanksgiving recipes to try
Fill your plate with this stuffing and more savory side dishes for the holidays:
- Raw Brussels Sprouts Salad
- Garlic French Green Beans
- Roasted Cauliflower Steaks
- Creamy Mashed Potatoes
- Delicata Squash Salad
How did you like my Wild Mushroom and Sausage Stuffing? Let me know what you think! Leave a comment or rate this recipe below. Don’t forget to take a picture and tag me on Instagram! I love to share all of your recreations!
Wild Mushroom and Sausage Stuffing
INGREDIENTS
- 1 loaf sourdough bread, cut into 1/2-inch cubes
- 8 tbsp unsalted butter, divided
- 2 medium leeks, trimmed, halved lengthwise, and thinly sliced
- 1 ½ lbs wild mushrooms, I used cremini, shiitake, and oyster, trimmed and thinly sliced (about 6 cups)
- 1 lb pork sausage
- ¼ cup fresh sage leaves, finely chopped
- 1 ½ tsp kosher salt, divided
- ¼ cup fresh parsley, finely chopped, plus more for serving
- 2 ½ cups vegetable or chicken broth
- 3 large eggs
- 1 cup Gruyere cheese, shredded
INSTRUCTIONS
- Preheat your oven to 350ºF and line 2 rimmed baking sheets with parchment paper. Arrange 2 racks to divide the oven into thirds. Meanwhile, coat a 9×13-inch baking dish with 1 tablespoon of butter and set aside.
- Divide the bread cubes between the 2 rimmed baking sheets and spread into a single layer. Toast until the bread is completely dry, 5-6 minutes. Flip half way and bake another 5-6 minutes. Set aside to cool.
- Heat a 12” skillet to medium-high heat. Add the sausage and cook until browned. Transfer it to a large mixing bowl.
- In the same skillet, melt 3 tablespoons of the butter over medium heat. Add the leek and cook, stirring occasionally, until it begins to soften (6-7 minutes). Add to the bowl with the sausage.
- 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 evaporated (9 minutes). Add 1 tablespoon butter, sage, and garlic and cook for 1 minute. Transfer to the large bowl with the sausage and leeks.
- Add the bread cubes and parsley to the bowl, toss to combine in the pan with the mushrooms and leeks. Now transfer to the baking dish.
- Pour the broth, eggs, and remaining 1/4 teaspoon salt in a medium bowl or large liquid measuring cup and whisk to combine. Pour it over the bread and mushroom mixture and use your hands or a large spoon to gently toss until all the bread is evenly moistened.
- Cover with foil and bake at 350ºF until warmed through and slightly puffed (20 minutes).
- After 20 minutes, remove it from the oven. Increase the oven temperature to 425°F. Remove the foil and add 1 cup of shredded Gruyere cheese on top and bake until the top is golden-brown and crisp, 15-20 minutes. Sprinkle with freshly chopped parsley leaves before serving.
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