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Unstuffing Side Dish

Ingredients

  • 1/2 pound bulk Italian sausage
  • 1/4 cup butter, cubed
  • 1/2 pound sliced fresh mushrooms
  • 3/4 cup chopped celery
  • 1 medium onion, chopped
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 cups unseasoned stuffing cubes or dry cubed bread
  • 2-1/2 to 3 cups chicken broth

Directions

  • 1. In a large skillet, cook sausage until no longer pink; drain. Add the butter, mushrooms, celery and onion; cook for 3-5 minutes or until onion is tender. Stir in the poultry seasoning, salt and pepper. Transfer to a large bowl; add stuffing cubes and enough broth to moisten.
  • 2. Place in a greased 2-qt. baking dish. Cover and bake at 350° for 30 minutes. Uncover and bake 10 minutes longer or until browned.

Nutrition Facts

3/4 cup: 259 calories, 11g fat (5g saturated fat), 27mg cholesterol, 951mg sodium, 33g carbohydrate (4g sugars, 3g fiber), 10g protein.

Reviews

Average Rating: 4.818181
  • Bettina
    Oct 13, 2019
    This is my favourite stuffing. I leave the mushrooms out and use bacon instead, so between the bacon and a flavourful sausage meat it is awesome. If you think your sausage did not give it the “oomph” you expected add more spices or try Italian sausage that you squeeze out of the casing. We love this one!
  • crysmitchell
    Dec 31, 1969

    I made this stuffing for Thanksgiving. I thought using the sausage would make it a unique side dish. I was disappointed. It was rather bland.

  • BusyMom1961
    Nov 12, 2009

    This is the best stuffing that I have ever fixed. The flavors blend so nicely together. My family always makes sure that I make this at the holidays.

  • BusyMom1961
    Nov 12, 2009

    I have been using this for my holiday stuffing since it first came out in Taste of Home. There is no better stuffing recipe. I love it.

  • ktownsend
    Nov 11, 2009

    I have been making this recipe for several years now. I smoke or grill my turkey and have never stuffed one, so Unstuffing is the way to go! This is so savory I could eat it as a main dish. This is a keeper!

  • OneMsBrooke
    Jul 9, 2009

    My Mom has kept this recipe and has been preparing it during the holidays for about 5 years. This is definitely a winner. My husband eats this dish by himself if left to his devices.

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