|

Stuffing with Turkey Italian Sausage, Mushrooms, and Water Chestnuts

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!

Stuffing with Turkey Italian Sausage, Mushrooms, and Water Chestnuts

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.

Stuffing with Turkey Italian Sausage, Mushrooms, and Water Chestnuts

 

Stuffing with Turkey Italian Sausage, Mushrooms, and Water Chestnuts

Stuffing with Turkey Italian Sausage, Mushrooms, and Water Chestnuts

Prep Time: 10 minutes
Servings: 8 +

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

Instructions

  • 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.
DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




16 Comments

  1. Wow, sounds good! I am just having a few of us this year. I am only making a turkey breast.
    XO Kris

  2. Fantastic Pam.
    Thanks for sharing because I love italian sausages and therefore, this will be my stuffing for this Christmas bird!
    Cheers,
    Lia.

  3. Water chestnuts is an interesting take on this! I was going to comment that we love adding chestnuts to our stuffing, but then reading through the recipe I saw that it was actually water chestnuts… that would be an interesting and different texture to try!

  4. Our friend Greg, who has come for Thanksgiving every year for the past 20+, made something quite similar to this last year, and we all loved it. He just called me earlier today to ask if he should bring it again this year. He didn’t need to ask twice. I’m glad you enjoyed it, too!

  5. Kim in MD says:

    Yum! I love everything in this stuffing!

  6. I love water chestnuts!
    I will snack on them on their own.
    So good.
    And never used them in stuffing!
    One can learn so many tips from you!

  7. I really should make stuffing year round. It’s just so good!!

  8. That sounds sooooo good!! I may have to make that this year….

  9. This is high on my list of candidates for pairing with our birds. I like everything about it.