Skillet Stuffing With Italian Sausage and Wild Mushrooms
A savory stuffing made with crusty baguettes, Italian sausage, and wild mushrooms, cooked to perfection in a cast-iron skillet. This flavorful dish combines the earthiness of mushrooms with aromatic sage and a rich wine-infused base.
Ingredients
- •2 pieces crusty white demi baguettes
- •2 tablespoons extra-virgin olive oil
- •½ pound hot or sweet Italian sausage
- •1 medium onion
- •8 ounces wild mushrooms
- •2 tablespoons sage
- •1 cup dry white wine
- •2 large eggs
- •1¼ cups low-sodium chicken broth
- •1½ ounces Parmesan or Pecorino
- •1 tablespoon Dijon mustard
- •1¼ teaspoons kosher salt
- •1 teaspoon freshly ground black pepper
Cooking Instructions
- 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.
10 min
- 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.
17 min
- 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.
5 min
- 4.
Bake stuffing until lightly browned on top and cooked through, about 20 minutes.
20 min