Sausage Mushroom Stuffing

Make Pepperidge Farm Bread Stuffing as directed. 2-3 bags.

In a large skillet, heat olive oil over medium high heat.

Add one large sweet onion, coarsely chopped.

Add a bunch of scallions, thickly sliced.

Sauté until translucent.

Add crumbled Italian sausage meat, taken out of casings. 3 sweet, 3 spicy.

Brown.

Add 4 cups Crimini mushroom caps, quartered. Brown.

Deglaze with 1/2 cup dry red wine. Stir.

Season with oregano, basil, garlic powder to taste.

Stir and remove from heat. Let stand to room temp.

Add to the stuffing in the pot and gently blend together.

Pour into a baking dish.

Divide into 2 dishes if necessary for quicker heating.

Pop in the oven, around 350 degrees, covered to heat through.

When ready to serve, uncover and reheat in oven until crispy on top.

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