Sausage Mushroom Stuffing

Sausage Mushroom Stuffing

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Course: Breakfast
Cuisine: American
Keyword: Sides, Stuffing, Thanksgiving
Prep Time: 15minutes
Cook Time: 25minutes
Servings: 4


  • 1/4 cup chopped leeks1/4 cup finely chopped pecans3 tbsp olive oil or avocado oil divided1/3 cup chopped dried cranberries2 tbsp chopped fresh sage2 eggs beaten1 clove garlic minced
  • 8 oz Ground Sausage
  • 1 cup Baby Bella Mushrooms Chopped
  • 1/2 cup Red Apple Peeled, cored and chopped
  • 1/4 cup Leeks Chopped
  • 3 tbsp Olive Oil Divided
  • 1/3 cup Dried Cranberries Chopped
  • 2 tbsp Fresh Sage Chopped
  • 2 Eggs Beaten
  • 1 clove Garlic Minced


  • Preheat oven to 350°. Lightly grease a cake pan, set aside.
  • Heat 2 tbsp oil in a large skillet to medium-high heat. Add sausage, scramble and cook through, about 5-7 minutes. Remove sausage and place in a large bowl. Keep pan hot.
  • Add mushrooms, leeks, apples and pecans to hot pan. Saute until mixture is fragrant and browned, about 4-5 minutes. Add to sausage.
  • Add chopped cranberries, fresh chopped sage and whisked eggs and mix well.
  • Spoon mixture into greased cake pan. Even out but do not pat down.
  • Mix remaining oil and crushed garlic together and brush over the top of stuffing. Bake 25-30 minutes