Skillet Stuffing With Italian Sausage and Wild Mushrooms

Ingredients for Skillet Stuffing With Italian Sausage and Wild Mushrooms

• 2 crusty white demi baguettes (about 300g ), cut into 3/4" cubes (about 1925ml cubes)

• 2 tablespoons extra-virgin olive oil, divided

• 230g hot or sweet Italian sausage, casings removed

• 1 medium onion, chopped

• 230g wild mushrooms, cut into large pieces

• 2 tablespoons finely chopped sage

• 240ml dry white wine

• 2 large eggs

• 300ml low-sodium chicken broth

• 45g finely grated Parmesan or Pecorino (about 120ml )

• 1 tablespoon Dijon mustard

• 1 1/4 teaspoons kosher salt

• 1 teaspoon freshly ground black pepper

Preheat oven to 218°C. Toast bread on a rimmed baking sheet until dry, about 10 minutes. Let cool. Reduce oven temperature to 191°C.

Meanwhile, heat 1 tablespoon 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.

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.

Bake stuffing until lightly browned on top and cooked through, about 20 minutes.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.