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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
No recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free bread in this dish. Check to make sure the sausage is gluten-free.

 

"Thanksgiving dinners take eighteen hours to prepare. They are consumed in twelve minutes. Half-times take twelve minutes. This is not coincidence." -Erma Bombeck, Author

The refrigerator light goes on...

This dressing was tested with Canyon Bakehouse Gluten Free Seven Grain bread. For those of you having to eat gluten free, this has become a Dr. Gourmet favorite for making breadcrumbs and it works great for this holiday stuffing. There is a great balance with the pork and sage flavors and the richness of the dried mushrooms with broth that brings a lot of rich umami flavor to the stuffing.

 
 

Holiday Sausage and Mushroom Stuffing



Servings: 6 | Serving size: about 1 1/2 cups

Cooking time: 75 minutes

This recipe can easily be multiplied by 2 but requires a larger pan and may need to bake a little longer. This recipe makes great leftovers.

1 ounce dried mushrooms
1/2 cup boiling water
4 ounces pork breakfast sausage links (finely diced)
1 medium white onion (finely diced)
4 medium ribs celery (diced)
6 Tbsp. chopped pecans
6 slices whole wheat or gluten free whole grain bread
3 Tbsp. rubbed sage
1/2 cup flat leaf parsley (chopped)
1/4 tsp. salt
fresh ground black pepper to taste
1 large egg
2 Tbsp. 2% milk

Holiday Sausage and Mushroom Stuffing recipe from Dr. Gourmet

Coarsely chop the dried mushrooms into pieces no larger than 1/2 inch.

Place the mushrooms in a small bowl and pour the boiling water over the top. Stir and let stand.

Preheat oven to 325F.

Place the diced sausage in a large skillet over medium high heat.

Cook for about 3 minutes. Stir frequently.

Add the onions and celery and cook for about 5 minutes, until the onions begin to turn translucent.

Add the mushrooms and the liquid they steeped in and cook until the mushrooms are soft and there's very little liquid. Stir frequently.

Remove from the heat.

Cut the bread into 1/2 inch squares and add to the pan with the sage, parsley, salt, and pepper. Toss the ingredients together.

In a separate small bowl, whisk the egg and milk together until well blended. Add the mixture to the pan with the stuffing and toss to coat well.

Press the mixture into a 9 inch oblong Pyrex dish. Place the dish in the oven and bake for 30 - 40 minutes (depending on how crispy you like your stuffing).

Nutrition Facts

Serving size = about 1 1/2 cups

Servings = 6

.

Amount Per Serving

Calories 157 Calories from Fat 54
  % Daily Value
Total Fat 6g
    Saturated Fat 2g 8%
    Monounsaturated Fat 2g
    Trans Fat 0g
Cholesterol 42mg 14%
Sodium 315mg 14%
Total Carbohydrates 18g 13%
    Dietary Fiber 3g 14%
    Sugars 4g
Protein 9g
Vitamin A 7% Vitamin C 14%
Calcium 10% Iron 11%
Vitamin K 109 mcg Potassium 392 mg
Magnesium 40 mg