During this challenging time for growers and manufacturers to continue to deliver to their consumers food products across the supply chain and into the marketplace, Giorgio® remains 100% committed to growing and supplying fresh and processed Mushrooms with the utmost quality - and at the best service and safety levels that it can achieve. Additionally, Can Corporation remains 100% committed to delivering the high quality food packaging needed to deliver its customers' products to market. With that said, this wouldn’t be possible without the extraordinary effort and commitment from Giorgio’s and Can Corporation’s amazing employees and the coordination and support from their trusted Customers. We thank all of you!

 
 

Sausage & Mushroom Stuffing

This sausage and mushroom stuffing is the perfect addition to a casual weeknight meal or a fancy holiday dinner.

Author: Mushroom Council

Serves: 4-6

What You Need

  • 2 tablespoons unsalted butter
  • 1 portabella cap
  • 1 large or 2-3 small shiitake caps
  • 3 shallots, diced
  • 2 celery stalks, diced
  • 1 medium carrot, diced
  • 1/2 pound ground mild Italian sausage
  • 1/2 cup raisins
  • 4 cups cubed sourdough bread
  • 2 1/4 cups low sodium chicken stock
  • salt and black pepper
  • 2 tablespoons thyme leaves, chopped
  • 1 tablespoon fresh flat leaf parsley, chopped

What You Do

  1. Preheat the broiler to high. Place the bread on a large, rimmed baking sheet and broil 3-4 minutes or until the bread is golden. Set aside to cool.
  2. Preheat the oven to 375 degrees Fahrenheit. Spray a 9×13 inch baking dish with cooking spray.
  3. Place the mushroom caps in a food processor and pulse to break the mushrooms until it resembles the ground Italian sausage.
  4. Melt the butter in a large skillet over medium-high heat. Add the mushrooms, celery, carrot and shallots. Cook 3-4 minutes or until vegetables are softened.
  5. Add the sausage and cook until brown, breaking up the meat as it cooks.
  6. Add the raisins and cook for 1 minute.
  7. Pour 1/4 cup stock into the skillet, scraping any brown bits from the bottom of the skillet.
  8. Transfer the sausage mixture to a large bowl. Add the chicken stock, thyme and bread. Season to taste with salt and pepper and toss to combine.
  9. Pour the stuffing into the prepared baking dish and bake for 20 minutes.
  10. Before serving, sprinkle the stuffing with fresh parsley.
Share: