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Mushroom Stuffing with Sausage, Apple, and Walnuts


Ingredients

½ medium eggplant, cut into 1/2-inch slices

½ medium eggplant, cut into 1/2-inch slices

salt and freshly ground black pepper to taste

salt and freshly ground black pepper to taste

1 medium sweet onion, chopped

1 medium sweet onion, chopped

½ cup chopped walnuts

½ cup chopped walnuts

1 stalk celery, diced

1 stalk celery, diced

1 clove garlic, crushed

1 clove garlic, crushed

3 large portobello mushrooms, diced

3 large portobello mushrooms, diced

1 cup diced mixed mushrooms (such as shiitake, maitake, oyster, beech, and/or chanterelles)

1 cup diced mixed mushrooms (such as shiitake, maitake, oyster, beech, and/or chanterelles)

4 (3.5 ounce) links sweet Italian sausages

4 (3.5 ounce) links sweet Italian sausages

1 cup chicken stock

1 cup chicken stock

2 tablespoons red wine, or to taste

2 tablespoons red wine, or to taste

2 tablespoons butter, divided, or more to taste

2 tablespoons butter, divided, or more to taste

2 teaspoons dried oregano

2 teaspoons dried oregano

1 teaspoon dried rosemary

1 teaspoon dried rosemary

1 teaspoon dried sage

1 teaspoon dried sage

2 large red apples, diced

2 large red apples, diced

Directions

Sprinkle each eggplant slice generously with salt and sandwich between paper towels. Place a heavy pan on top of the eggplant slices and set aside for 30 minutes.

Sprinkle each eggplant slice generously with salt and sandwich between paper towels. Place a heavy pan on top of the eggplant slices and set aside for 30 minutes.

Combine onion, walnuts, celery, and garlic in a bowl. Mix all mushrooms in a second bowl.

Combine onion, walnuts, celery, and garlic in a bowl. Mix all mushrooms in a second bowl.

Heat an oven-safe skillet over medium-low heat. Squeeze sausage meat without the skin into meatball-sized segments and add to the skillet. Cook in its own juices until browned, breaking up sausage into bite-sized pieces while cooking, 3 to 5 minutes. Add onion mixture to the skillet and saute until soft, about 10 minutes.

Heat an oven-safe skillet over medium-low heat. Squeeze sausage meat without the skin into meatball-sized segments and add to the skillet. Cook in its own juices until browned, breaking up sausage into bite-sized pieces while cooking, 3 to 5 minutes. Add onion mixture to the skillet and saute until soft, about 10 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Preheat the oven to 350 degrees F (175 degrees C).

Meanwhile, rinse off salt and any accumulated liquid from eggplant slices. Don’t be afraid to twist and squeeze the slices. Dice eggplant and add with mushrooms to the skillet. Continue to cook stuffing over low heat until mushrooms have softened, about 10 minutes. Add chicken stock, red wine, and 1 tablespoon butter. Season with oregano, rosemary, sage, salt, and pepper. Mix in diced apples. Place remaining butter in thin pats on top of the stuffing and transfer skillet to the preheated oven.

Meanwhile, rinse off salt and any accumulated liquid from eggplant slices. Don’t be afraid to twist and squeeze the slices. Dice eggplant and add with mushrooms to the skillet. Continue to cook stuffing over low heat until mushrooms have softened, about 10 minutes. Add chicken stock, red wine, and 1 tablespoon butter. Season with oregano, rosemary, sage, salt, and pepper. Mix in diced apples. Place remaining butter in thin pats on top of the stuffing and transfer skillet to the preheated oven.

Cook stuffing until browned on the top, about 15 minutes.

Cook stuffing until browned on the top, about 15 minutes.

Cook’s Notes:

More exotic mushrooms work better in this recipe. You can use button mushrooms and cremini mushrooms as well, but the flavor will be less interesting.

If you are using poultry-based sausage or low-fat sausage, you will need to add butter when pan-frying.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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