Skillet Sausage Stuffing
I dressed up a package of stuffing mix with pork sausage, mushrooms, celery and onion to make this stuffing. It impressed my in-laws at a family gathering and has since become a popular side dish with my husband and children.
I dressed up a package of stuffing mix with pork sausage, mushrooms, celery and onion to make this stuffing. It impressed my in-laws at a family gathering and has since become a popular side dish with my husband and children.
- Carbohydrate 93.0559792732067 g
- Cholesterol 189.251275271556 mg
- Fat 55.5242710215133 g
- Fiber 1.75833449089128 g
- Protein 50.9206923876548 g
- Saturated Fat 28.5943154556317 g
- Serving Size 1 1 (683g)
- Sodium 1880.36748905227 mg
- Sugar 91.2976447823154 g
- Trans Fat 5.18298972784551 g
- Calories 1071 calories
Step-by-step
- In a large skillet, cook the sausage, celery, onion and mushrooms over medium heat until meat is no longer pink.
- Add garlic; cook 1 minute longer; drain.
- Stir in broth and sage.
- Bring to a boil.
- Stir in stuffing mix.
- Cover and remove from the heat; let stand for 5 minutes.
- Fluff with a fork.
Can you double this recipe in a standard twelve-inch skillet without steaming the sausage instead of browning it? The short answer is no, because crowding a pan traps moisture released by the mushrooms and onions, preventing the pork proteins from undergoing the Maillard reaction necessary for deep flavor. Working in batches for the meat and aromatics solves this bottleneck entirely before any broth enters the pan.
Scaling quantities upward also requires adjusting liquid ratios rather than multiplying broth linearly. Bread cubes absorb moisture exponentially rather than proportionally, meaning doubling the package mix requires only about seventy-five percent more chicken broth to avoid a dense, pasty texture once the five-minute resting period concludes.
Fresh mushrooms behave differently than preserved or dehydrated varieties because their cellular walls contain high water content that escapes during initial sautéing. Cook the sliced fungi over medium heat until their liquid evaporates completely and the edges turn golden brown before adding the garlic for its final sixty seconds of heat exposure.
Leftovers demand careful handling due to the poultry broth and pork sausage combination. Store cooled portions in an airtight glass container in the refrigerator for up to three days, reheating individual servings in a covered skillet over medium-low heat with a tablespoon of water to restore moisture.
