Regina Ragone's Sausage Stuffing

Regina Ragone's Sausage Stuffing
Try this update of old-fashioned bread stuffing by adding sweet Italian sausage and mushrooms. This dish is the highlight of any holiday table.
Makes 8
Prep 10 m
Bake 60 m
Cook 19 m



  1. 1 of 5 Heat oven to 350 degrees F. Coat a 13 x 9 x 2-inch baking pan with nonstick cooking spray; set aside.
  2. 2 of 5 Place a large nonstick skillet over medium-high heat. Remove casings from sausage and crumble into skillet. Cook 7 minutes or until no longer pink. Remove sausage from skillet with a slotted spoon.
  3. 3 of 5 Add 1 tablespoon of the butter to skillet. When melted, add mushrooms to pan and cook 7 minutes or until lightly browned. Remove to a large bowl.
  4. 4 of 5 Melt remaining butter in pan. Add celery and onion; cook for 5 minutes or until softened. Stir in raisins, parsley and sage and cool for 2 minutes. Transfer to the bowl with mushrooms. Add sausage, celery mixture, cubed bread and chicken broth, stirring well.
  5. 5 of 5 Pour mixture into prepared pan and cover with foil. Bake at 350 degrees F for 50 minutes. Remove foil and bake another 10 minutes or until lightly browned on top.
Nutrition Information for Regina Ragone's Sausage Stuffing
Servings Per Recipe: 8
Per Serving: 10 g pro., 170 kcal cal., 507 mg sodium, 3 g sat. fat, 20 mg chol., 7 g Fat, total, 19 g carb., 1 g fiber