Holiday Sausage and Mushroom Stuffing



Serving size

about 1 1/2 cups
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.

Holiday Sausage and Mushroom Stuffing


1 ounce Mushrooms, shiitake, dried (or dried porcini or portabello)
1/2 cup Water (boiling)
4 ounces Breakfast Sausage Links (finely diced)
1 medium White onions (finely diced)
4 Medium stalk Celery, raw (diced)
6 Tbsp., chopped Pecans
6 slices Whole wheat bread (or gluten-free whole grain bread)
3 Tbsp. Dried or rubbed sage
1/2 cup chopped Fresh parsley (chopped)
1/4 tsp. Salt
1 to taste Black pepper
1 large Egg(s)
2 Tbsp 2% milk


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 325°F.

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).

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GERD / Acid Reflux

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


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

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

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.


This is NOT a low sodium recipe.

Recipe Notes

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 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.

"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