Name: Skillet Stuffing with Italian Sausage and Wild Mushrooms
Cook time: 30 minutes
Total time: 45 minutes
Yield: 8 servings
Ingredients: 2 crusty white demi baguettes (about 10 1/2 ounces), cut into 3/4" cubes (about 8 cups cubes); 2 tablespoons extra-virgin olive oil, divided; 1/2 pound hot or sweet Italian sausage, casings removed; 1 medium onion, chopped; 8 ounces wild mushrooms, cut into large pieces; 2 tablespoons finely chopped sage; 1 cup dry white wine; 2 large eggs; 1 1/4 cups low-sodium chicken broth; 1 1/2 ounces finely grated Parmesan or Pecorino (about 1/2 cup); 1 tablespoon Dijon mustard; 1 1/4 teaspoons kosher salt; 1 teaspoon freshly ground black pepper

Thanksgiving stuffing with sausage and wild mushrooms in a skillet with a serving spoon.

Photo by Chelsea Kyle, Food Styling by Anna Billingskog

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.

Cooks' Note

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.

Recipe information

Total Time
45 minutes
Yield
8 servings

Ingredients

2 crusty white demi baguettes (about 10 1/2 ounces), cut into 3/4" cubes (about 8 cups cubes)

2 tablespoons extra-virgin olive oil, divided

1/2 pound hot or sweet Italian sausage, casings removed

1 medium onion, chopped

8 ounces wild mushrooms, cut into large pieces

2 tablespoons finely chopped sage

1 cup dry white wine

2 large eggs

1 1/4 cups low-sodium chicken broth

1 1/2 ounces finely grated Parmesan or Pecorino (about 1/2 cup)

1 tablespoon Dijon mustard

1 1/4 teaspoons kosher salt

1 teaspoon freshly ground black pepper

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.

TagsStuffing Sausage Meat Mushroom Vegetable Side Dinner Nut Free Oven Bake Thanksgiving Epicurious

Recipe notes

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