Absolutely one of the best food days of the year! I just love Thanksgiving. Not only is it a great day to hang with the family and watch football games, but we can reflect on all the things we can be thankful for as we loosen our belts and enjoy one day out of the year to eat a little more than we should.

In the Frank family, everyone has the responsibility of bringing certain foods to Thanksgiving. It’s my responsibility to bring Pumpkin Bread, Sausage, Wild Mushroom Stuffing, and Pumpkin Butternut Squash Soup. If I don’t, there is the possibility I might not be allowed through the front door!

Enjoy this Stuffing Recipe, it’s one of my favorites!

As always, thanks for Spending Time in My Kitchen!

Pumpkin Bread Wild Mushroom Sausage Stuffing

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Recipe by David Frank – Spending Time In My Kitchen

Servings

servings

Prep time

hour

Cooking time

hours

The Best Stuffing Ever!! Get my Pumpkin Bread Recipe here!

Ingredients

2 2 Loaves of pumpkin bread
1 1 Celery stalk, fine dice
1 cup 1 = 2 sticks of butter
Sweet onion, fine dice
2 Tbl 2 Garlic, minced
Salt and pepper to taste
16 oz 16 Mushrooms, sliced (shitakes, crimini, porcini, oyster )
Sage and poultry seasoning to taste
3 Cups 3 Chicken broth
6 6 Italian sausages – hot or spicy (Your pick)

Directions

Cut bread into cubes and make them into croutons. Place on tray and toast in the oven at 250° until toasted. Could easily take 3 hours when slow-toasted. If timing is good, cut loaves into cubes, put all in oven trays (recipe makes 2 trays), place into oven, put on a warm setting, and let sit in the oven all night.
Crumble sausage in a large pot/pan and saute until brown. Remove sausage from the large pot/pan and place it in a large roasting pan.
Add butter to the large pan/pot. Turn heat to medium to medium-high. Add celery, onion, garlic, and mushrooms, and saute until tender. Add sage and poultry seasoning and stir. Add veggies to the large oven-safe roasting pan with the sausage and stir till all combined.
Add toasted pumpkin croutons to the roasting pan and stir all ingredients. Add in broth to pan until well combined. Take a preliminary taste for seasoning. Test for salt, pepper, sage, and poultry seasoning.
Place pan in the oven and set at 325° for 45 minutes. A couple of times during the cook, I will taste the stuffing to make sure I am getting the taste and consistency I desire. You can always add more chicken or turkey broth if the stuffing is too dry.

Notes

Sometimes I will add some dried mushrooms or mushroom powders. For example, you can sometimes find dried porcini or porcini powder which gives the stuffing an added touch!
Sometimes when mixing the toasted croutons, broth, and vegetables, I will use my hands to get a thorough mix. My consistency is typically better that way.
Sausage is not your thing! Leave it out of the recipe and just add more mushrooms! You will love this Stuffing!