Skillet Stuffing With Italian Sausage and Wild Mushrooms
4.5
(14)
Thanksgiving stuffing in less than an hour? Believe it. The Parmesan in this Italian-inspired version makes it extra flavorful and well-seasoned. Cooking and baking the stuffing in the same skillet saves time and cuts down on dishes.
Recipe information
Total Time
45 minutes
Yield
8 servings
Ingredients
Preparation
Step 1
Preheat oven to 425°F. Toast bread on a rimmed baking sheet until dry, about 10 minutes. Let cool. Reduce oven temperature to 375°F.
Step 2
Meanwhile, heat 1 Tbsp. oil in a 12" cast-iron skillet over medium-high. Add sausage and cook, breaking into pieces with a spatula, until browned, about 7 minutes. Add onion, mushrooms, and sage and cook, stirring occasionally, until well browned, 8–10 minutes. Add wine and cook, stirring occasionally, until reduced by half. Let cool slightly.
Step 3
Whisk eggs, broth, cheese, mustard, salt, and pepper in a large bowl. Add sausage mixture, reserving skillet, and bread and toss to combine. Let sit 5 minutes, toss again, then pack back into skillet.
Step 4
Bake stuffing until lightly browned on top and cooked through, about 20 minutes.
Demi baguettes are preferred for this recipe because they're wider than standard baguettes, yielding a better bread-to-crust ratio. If you can't find demi baguettes, you can use one white baguette that weighs about 10 1/2 ounces.
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Reviews (14)
Back to TopThis is a great stuffing that I've made a couple of years in a row now, although it ends up being a little loose when it's leftovers time. Still, a great flavor, and a good one to make for a smaller Thanksgiving.
Katherine
Connecticut
12/6/2022
I should have stopped eating it sooner, but it was just soooo good. I adore stuffing, and this one was really delicious! With stuffing in particular, I think that the final product depends quite a bit on the quality of ingredients. Having said that, the ratios of seasoning and moisture in this recipe were perfect.
eandcinthekitchen
Minneapolis, MN
11/27/2020
Made with vegetarian Italian “sausage” crumbles and extra olive oil and it worked great. Flavorful and great texture. Added a pinch of red pepper, had to leave out the onion (due to food sensitivities), half shiitake half baby bella mushrooms, and multigrain sourdough for the bread. The method was spot on for a 12” stainless skillet and made a true 8 servings. I will make this again and again. Might add some chopped apple in the future.
mags425
11/27/2020
Very good and has lots of flavor--maybe even a bit too much. I think it's the cheese which gives it a strong taste. I cooked in a heavy stainless skillet and it turned out just fine. Two very small changes I made: I added a little bit of celery and a little more sausage. Made early in the day, refrigerated and then reheated.
kmender1
NY, NY
11/26/2020
This is absolutely delicious. I pulled back on the bread just a bit, but otherwise did it as instructed. I used "hot" sausage rather than mild. Everyone raved. This is going go be a Thanksgiving regular. Bravo.
tf3333
11/30/2019
N/A
Anonymous
Louisville, CO
12/16/2018
I made this at Thanksgiving this year (2018) with great hopes, but, ultimately, I found it disappointing in flavor and texture. (Another reviewer mentioned mushy bread, which was one of my issues with the dish.) Where I live in Portugal, Italian sausage is just not available, so I had to use a Portuguese sausage that's delicious when roasted or grilled, and I added seasonings that you'd typically find in Italian sausage. The rest of the ingredients were easy to find. I guess I just prefer the type of stuffing (chicken or turkey) that's more traditional to my family.
vagent
Portugal
12/5/2018
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