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Mushroom and Sausage Sourdough Stuffing
Mushroom and Sausage Sourdough Stuffing

Before you jump to Mushroom and Sausage Sourdough Stuffing recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.

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You can obtain results without removing foods from your diet or make substantial changes at once. It’s not a bad idea if you desire to make big changes, but the most crucial thing is to bit by bit switch to making healthier eating selections. Soon enough, you will find that you actually prefer to eat healthy foods after you have eaten that way for a while. As with many other habits, change takes place over a period of time and as soon as a new way of eating becomes part of who you are, you will not feel the need to revert to your old diet.

Thus, it should be somewhat obvious that it’s not at all difficult to add healthy eating to your daily lifestyle.

We hope you got insight from reading it, now let’s go back to mushroom and sausage sourdough stuffing recipe. You can have mushroom and sausage sourdough stuffing using 12 ingredients and 5 steps. Here is how you do it.

The ingredients needed to cook Mushroom and Sausage Sourdough Stuffing:
  1. Use 2 tbsp butter
  2. Prepare 3 tbsp olive oil
  3. Prepare 3 shallots, minced
  4. Prepare 2 pints cremini mushrooms, quartered
  5. Take 2 clove garlic, minced
  6. Get 2 tbsp chopped fresh rosemary
  7. Provide 1 tbsp chopped fresh sage
  8. You need 1 lb italian sausage, cooked & diced
  9. Take 8 cup sourdough bread, cubed (1 loaf)
  10. You need 4 cup chicken or vegetable broth
  11. Prepare 1 kosher salt
  12. Get 1 freshly ground pepper
Steps to make Mushroom and Sausage Sourdough Stuffing:
  1. Preheat oven to 350°F. Lightly grease a large baking dish with nonstick spray.
  2. Cook the vegetables: heat the butter and olive oil in a large skillet over medium heat. Add the shallots and cook until fragrant, about 1 minute. Add the mushrooms and cook until they are lightly golden, 5-6 minutes more.
  3. Add the garlic to the pan and cook until fragrant, 1 minute more. Stir in the rosemary, sage & sausage; cook, tossing occasionally, until heated through, 1-2 minutes. Transfer the mixture to a large bowl.
  4. Prepare the stuffing: Add the bread to the bowl and toss with the mushroom mixture to combine. Gradually pour in the broth, tossing well as you pour to ensure it coats the bread mixture evenly. Season with salt and pepper.
  5. Pour the stuffing into the prepared baking dish and bake until the stuffing is heating through and the top is golden brown, 30-40 minutes. Let cool slightly; serve warm.

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