Homestyle Breakfast Sausage Stuffing

Pair with Long Meadow Ranch Merlot, Napa Valley
Yields 8-10 servings

Our modern twist on traditional stuffing features a savory blend of breakfast sausage, potato bread, King Trumpet mushrooms, and golden raisins, all baked to golden-brown perfection. Although this hearty side dish could easily stand alone, we think it is best served alongside turkey, gravy, and all your other holiday favorites.

  • 4 oz breakfast sausage
  • 1 small torpedo onion (or red onion)
  • 1/4 cup King trumpet mushrooms (small diced)
  • 3 tbsp chopped parsley
  • 1 1/2 quart cubed potato bread
  • 1/4 cup golden raisins
  • 1/4 cup vegetable stock
  • 4 tbsp butter
  • Cut bread and let dry out overnight, unwrapped.
  • Cut onions and mushrooms into a small dice.
  • Sweat onions till translucent. Reserve onions.
  • Cook mushrooms over high heat with olive oil until browned. Set aside.
  • Cook sausage until browned and set aside with onions and mushrooms.
  • Heat the veg stock over high heat.
  • Toss the bread in a bowl with heated stock.
  • Add onions, mushrooms, and sausage to the bread mixture and transfer to a baking pan.
  • Let sit at room temperature to soak for 10 minutes before baking.
  • Set oven to 325°F.
  • Before baking add 4 tbsps of butter on top of the bread.
  • Tip: If the top of the stuffing starts to brown too quickly in the oven, cover the dish with foil until the stuffing is completely cooked through.
  • Bake for 10-15 minutes and serve.