Q1: Can I make this vegetarian?

Yes, absolutely! To make a delicious vegetarian version, simply omit the sausage and sauté your vegetables in about 3 to 4 tablespoons of butter or olive oil. Be sure to also use a high-quality, flavorful vegetable broth instead of the chicken broth.

Q2: Can I make this with a different kind of sausage or mushroom?

Of course! This recipe would also be fantastic with a spicy Italian sausage or even a breakfast sausage. For the mushrooms, a heartier, more flavorful cremini (baby bella) mushroom would be a delicious substitute.

Q3: Can I make this gluten-free?

Yes! To make this recipe gluten-free, simply substitute the bread cubes with an equal amount of your favorite gluten-free bread, and be sure to use gluten-free panko breadcrumbs for the topping.

Q4: My stuffing seems a little dry/soggy. What happened?

The key to a perfectly moist stuffing is the ratio of bread to liquid. Be sure to use day-old, crusty bread, as a soft, fresh bread can turn to mush. If your stuffing seems too dry before baking, you can always add another small splash of broth.

Q5: Can I prepare the components ahead of time?

Yes! You can cook the sausage and vegetable mixture up to 2 days in advance and store it in the refrigerator. Then, on the day of, you can simply toss it with your bread and eggs and assemble the casserole.

Stuffed Mushroom Stuffing (A Holiday Showstopper!)

A hearty and savory recipe for a ‘Stuffed Mushroom Stuffing,’ a perfect side dish for a holiday feast like Thanksgiving. This dish is a creative hybrid of a classic bread stuffing and sausage-stuffed mushrooms. The base is a traditional stuffing made with day-old bread cubes, Italian sausage, sautéed mushrooms, and peppers. A portion of this stuffing is then used to fill large mushroom caps, which are placed on top of the rest of the stuffing in a casserole dish. The entire dish is baked until golden brown and bubbly.

Author: Grace

Ingredients

10 tablespoons unsalted butter, divided, plus more for the baking dish
1 pound white mushrooms, cleaned
1 pound sweet Italian sausage, removed from the casings
1 red bell pepper, chopped
1 bunch (about 6) scallions, whites and greens separated
2 teaspoons chopped fresh thyme
Kosher salt and freshly ground black pepper
2 cups low-sodium chicken or turkey broth
16 cups cubed crusty day-old white country bread
1 cup grated Parmesan, divided
1/2 cup plus 2 tablespoons chopped fresh Italian parsley, divided
2 large eggs, beaten
1/4 cup panko breadcrumbs
1 tablespoon extra-virgin olive oil
Nonstick cooking spray

Instructions

Preheat the oven to 400°F. Butter a 9×13-inch baking dish.
Select the 12 largest mushrooms. Remove the stems and set the caps aside. Chop the stems and slice the remaining mushrooms.
In a large Dutch oven over medium heat, melt 2 tablespoons of butter. Cook the sausage until browned, about 4 minutes.
Add 6 more tablespoons of butter. When melted, add the chopped mushrooms, bell pepper, scallion whites, and thyme. Season with 1 1/4 teaspoons of salt and pepper. Cook for 5 to 6 minutes, until the vegetables have softened.
Add the broth and bring to a boil. Remove from the heat, add the bread cubes, and toss well to moisten. Stir in 3/4 cup of the Parmesan, the scallion greens, and 1/2 cup of the parsley.
Pour the beaten eggs into the mixture and mix well. Transfer this stuffing to the prepared baking dish.
Prepare the Topping: In a small bowl, combine the panko, the remaining 1/4 cup of Parmesan, and 1 tablespoon of parsley. Finely chop about 1 1/2 cups of the stuffing from the Dutch oven and divide it into 12 portions.
Toss the 12 reserved mushroom caps in a bowl with the olive oil and 1/4 teaspoon of salt. Press a portion of the chopped stuffing into each mushroom cap, mounding it on top. Dip the top of each stuffed mushroom in the panko mixture.
Arrange the stuffed mushrooms in a grid on top of the stuffing in the baking dish. Dot the entire casserole with the remaining 2 tablespoons of butter.
Cover the dish with sprayed foil and bake for about 35 minutes. Uncover and bake for another 20 to 25 minutes, until the topping is browned and crisp.
Let the stuffing cool for 10 minutes, then sprinkle with the remaining parsley before serving.

Notes

This is a showstopper side dish that elevates a traditional stuffing by incorporating stuffed mushrooms as a topping.
This dish can be assembled ahead of time, making it a great option for a holiday meal like Thanksgiving.
Using day-old crusty bread is a key step that helps the bread absorb the liquid without becoming overly mushy.
The two-stage baking process—covered first, then uncovered—ensures the stuffing heats through while allowing the mushroom topping to get nicely browned and crispy.

Find it online: https://www.eatswithsoul.com/stuffed-mushroom-stuffing-2/