Skillet Stuffing with Italian Sausage and Wild Mushrooms

thanksgiving side stuffing/dressing sage sausage mushroom quick & easy white wine parmesan

Anna Stockwell

8 servings

Source

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

Method

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.

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.

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.