Sausage Stuffing

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

The Three Bite Rule - Sausage Stuffing

Ingredients:

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

Directions:

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.
The Three Bite Rule - Sausage Stuffing
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.
The Three Bite Rule - Sausage Stuffing
Pour the liquid mixture into the bowl and mix well.
Empty the whole bowl into a large baking dish, sprayed with non-stick spray.
The Three Bite Rule - Sausage Stuffing
Bake uncovered for 40 minutes. Broil the last 3 minutes if the top hasn’t crisped enough
The Three Bite Rule - Sausage Stuffing
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.
The Three Bite Rule - Sausage Stuffing
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

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