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Italian Sausage And Mushroom Dressing

Italian Sausage And Mushroom Dressing

Linda Lou
I'm going to a Christmas party this year, and I'm bringing my Italian Sausage and Mushroom Dressing.
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Prep Time 40 minutes
Cook Time 1 hour 15 minutes
Homemade Ciabatta Croutons Made The Day Before 0 minutes
Total Time 1 hour 55 minutes
Course Side Dish
Cuisine American, Italian
Servings 12 servings
Calories 405 kcal

Equipment

  • 1 saute pan 12-inch
  • 1 mixing bowl Large
  • 2 rimmed baking sheet pans 1/4 size
  • 1 baking dish (13 x 9 x 3-inch) or a disposable pan
  • aluminum foil
  • 1 chef's knife
  • 2 cutting boards 1 meat-safe

Ingredients
  

Ingredients for the Homemade Ciabatta Croutons:

  • 2 loaves Ciabatta bread (artisanal bread)
  • 3/4 cup olive oil
  • 1 1/2 tbsps kosher salt
  • 1 tsp black pepper Freshly-ground

Ingredients for the Mushroom Mixture:

  • 2 pints whole Cremini mushrooms Quartered
  • 2 tbsps fresh thyme leaves Roughly chopped
  • 1 tbsp garlic Minced
  • 2 tbsps butter Unsalted
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper Freshly-ground

Ingredients for the Sausage Mixture:

  • 1 pound hot Italian sausage Casings removed
  • 1 pound sweet Italian sausage Casings removed
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper Freshly-ground

Ingredients for the Vegetable Mixture:

  • 4 tbsps butter Unsalted
  • 1 large onion Diced
  • 2 1/2 cups celery Diced, including the leafy tops
  • 2 tsps garlic Minced
  • 1 tsp ground poultry seasoning
  • 1 tbsp kosher salt
  • 1 tsp black pepper Freshly-ground

Ingredients for the Egg Mixture:

  • 3 large beaten eggs (cage-free)
  • 3/4 cup Parmigiano-Reggiano cheese Freshly-ground
  • 1/2 cup whole milk ricotta cheese Room temperature
  • 1 tsp dried thyme
  • 1 tbsp fresh rosemary leaves Roughly-chopped
  • 2 tbsps fresh sage leaves Roughly-chopped
  • 2 tbsps Italian flat-leaf parsley Roughly-chopped
  • 1 tbsp kosher salt
  • 1 tsp black pepper Freshly-ground

Liquid:

  • 1 quart chicken broth Unsalted

Instructions
 

  • Instructions for my Oven-Bake Method for Homemade Ciabatta Croutons:
    Preheat oven to 400°F.
    Step 1: The Day BeforeHomemade Croutons:
    Start by evenly dividing the bread cubes out onto two rimmed baking sheet pans. Add olive oil, kosher salt, and fresh-ground black pepper. Toss to evenly coat. Spread the bread cubes evenly into a single layer. Bake for 15 minutes, turning them once halfway through the cooking process to make sure they brown evenly. Transfer to a large mixing bowl. Set aside.
    Use 1/4 cup of butter (4 tablespoons) to grease a 13 x 9 x 2-inch disposable pan (baking dish).
    Step 2: The Day Of:
    Instructions for the Mushrooms:
    In a large sauté pan over medium heat, add butter and olive oil. Add the Cremini mushrooms, minced garlic, fresh ground black pepper, and fresh thyme leaves. Stir to combine. Cook the mushrooms for about 5 minutes. Once the mushrooms have softened and released their water, add the Kosher salt. Cook for another 10 minutes. Turn the heat off and transfer the mushrooms to a bowl, and set them aside.
    Step 3: The Day Of:
    Instructions for the Sausage:
    In a large sauté pan, over medium heat, add olive oil and sausage, breaking it up with a wooden spoon. Add the sprig of fresh rosemary and cook for 15 minutes until the sausage is no longer pink. Discard the rosemary stems, drain.  Remove cooked sausage with a slotted spoon and transfer to a bowl.
    Step 4: The Day Of:
    Instructions for the Vegetable Mixture:
    In the same sauté pan over medium heat, melt butter. Add diced onions, celery, minced garlic, ground poultry seasoning, Kosher salt, and fresh ground black pepper. Cook until tender, about 8-10 minutes. Remove from the heat, cool completely.
    Preheat oven to 325°F.
    Step 5: The Day Of:
    Instructions for the Egg Mixture:
    Add beaten eggs, ricotta cheese, freshly ground Parmigiano-Reggiano cheese, dried thyme, and the fresh herbs, kosher salt, and fresh-ground black pepper to a large bowl. Add the cooked mushrooms.  Combine really well so the mushrooms are completely coated.
    Combine the bread cubes, cooked sausage, and cooled vegetable mixture into another large bowl. Add the egg-mushroom mixture to the bowl, gently toss to combine.
    Finally, slowly pour the chicken broth over all the ingredients, allowing the bread cubes to absorb the liquid. Gently toss as you add the liquid. There will likely be extra liquid in the bowl; that liquid will get absorbed during the baking process.
    Spoon the stuffing mixture into the buttered casserole dish. Pour over any excess liquid left in the bowl.  Cover and bake for 1 hour. Uncover, bake an additional 10-15 minutes, or until light golden brown, and a meat thermometer reads 160°F.
    There you have it, my Italian Sausage and Mushroom Dressing.

Notes

Homemade Ciabatta Croutons
1) Step 1 (Homemade Ciabatta Croutons) should be done the day before you want to make the Dressing. The time required for this recipe is in the link posted on the homepage.

2) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.
Keyword dressing, holiday dishes, sausage and mushroom dressing, stuffing
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