My mom makes some seriously awesome stuffing. It works like a side dish but I figured holding strong on 2 food groups meant I’d make it the main dish! I love this and would eat it far too often if it were at all good for me. It’s a fantastic wintry food and makes a great dinner or side dish. There’s a secret ingredient that is the trick.
My sous chef wanted to help #kitchendogs #fluffybailee
4-6 sausage links, removed from the casing (I used turkey sausage this time)
1 loaf of sourdough bread or something crusty
1 can golden mushroom soup (even mushroom-haters will not notice this is in here)
1/2 cup white wine
1/3 cup water
1 tbs Worcestershire sauce
1 tbs garlic, minced
1 yellow onion, chopped
salt and pepper
Preheat the oven to 350 degrees.
Heat a large skillet to medium heat while you chop the onion and remove the casing from the sausage links.
Brown the sausage, breaking it into smaller chunks with the back of a wooden spoon.
In a medium pot, warm the soup, wine, water, Worcestershire sauce, and garlic over medium heat.
Cut the bread into chunks.
When the sausage is mostly cooked through, drain any excess grease and add the onions into the pan with the sausage. Cook a few minutes until the onion gets soft and a bit translucent, about 5 minutes.
In a large bowl, toss the cooked sausage and onions and bread together.
Pour the liquid mixture into the bowl and mix well.
Empty the whole bowl into a large baking dish, sprayed with non-stick spray.
Bake uncovered for 40 minutes. Broil the last 3 minutes if the top hasn’t crisped enough
Yum. I love this one. The golden mushroom soup is so flavorful – just don’t confuse it with cream of mushroom soup.
I served this with some roasted asparagus for a quick dinner. The leftovers are great and it is just an inviting unfussy meal.
I found a loaf of artisan bread with garlic in it. It was pricey but I only used 4 sausage links and the bread. Other ingredients were super cheap and this was about 5 servings for us.
Shhhh. I nibbled on some leftovers for breakfast one morning when all I wanted was a non-sweet breakfast. What? A touch of maple and this is the ideal salty breakfast…just call it savory bread pudding and nobody will think twice.
some suggested adaptations:
this recipe + celery/kale/portobello/peppers = more veggie-ful stuffing
this recipe – golden mushroom soup + low sodium chicken broth = less salty/lower sodium meal (or reduce the soup to half a can and increase the water to 3/4 cups
this recipe + muffin tins = easily servable stuffing cups
this recipe – turkey sausage + soy sausage crumbles = vegetarian stuffing
this recipe + dried cranberries + sage = super seasonal flavors