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!
Course: Side Dish
Keyword: breads, holiday, mushrooms, pork, side dish, sides, thanksgiving, veggies
2mediumleekstrimmed, halved lengthwise, and thinly sliced
1 ½lbswild mushroomsI used cremini, shiitake, and oyster, trimmed and thinly sliced (about 6 cups)
¼cupfresh sage leavesfinely chopped
1 ½tspkosher saltdivided
¼cupfresh parsleyfinely chopped, plus more for serving
2 ½cupsvegetable or chicken broth
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 9x13-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.
Make ahead: The bread can be dried out in the oven a few days before and stored in an airtight container at room temperature, or just left out on the baking sheets overnight to dry at room temperature instead. The stuffing can also be completely assembled, topped with butter, covered tightly with buttered aluminum foil, and refrigerated overnight. When ready to bake, let the baking dish sit out on the counter as the oven heats. Bake for the same amount of time.Storage: Leftovers can be refrigerated in an airtight container for up to 4 days or frozen for up to 1 month.