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Shiitake-Mushroom Stuffing and Sausage Stuffing

The base for these stuffings is the same, making it easy to serve both vegetarian and meat versions (for a full batch of meat stuffing, use an additional 1 1/2 pounds of sausage).This can accompany our Spice-Rubbed Roast Turkey.

  • yield: Serves 12




  • 1/4 cup extra-virgin olive oil
  • 2 large onions, chopped (6 cups)
  • 4 leeks, white and pale-green parts only, quartered, finely chopped, and rinsed well (5 cups)
  • 1 bunch celery, finely chopped (4 cups)
  • 4 garlic cloves, minced
  • 8 ounces shiitake mushrooms, stems and caps sliced
  • 1 pound sweet Italian sausages, casings removed (for Sausage Stuffing)
  • 10 cups dried white Pullman bread or sandwich bread, crusts removed, bread cut into 1/2-inch cubes (from 2 loaves)
  • 2 cups dried apricots, coarsely chopped
  • 1/4 cup chopped fresh sage
  • 2 tablespoons fresh thyme
  • 2 cups homemade or store-bought low-sodium vegetable stock
  • 8 ounces (2 sticks) unsalted butter, melted
  • Coarse salt and freshly ground pepper

Cook's Note

To dry the cubed bread, leave it out overnight or spread it on a baking sheet and heat it in a 200-degree oven. The onion-mushroom and sausage mixtures can be made one day in advance and mixed with the bread and liquids just before cooking.


  1. Step 1

    Heat 2 tablespoons oil in a large straight-sided skillet over medium heat. Add onions, leeks, celery, and garlic. Cook until onions are translucent and tender, about 20 minutes.

  2. Step 2

    Add mushrooms, and cook until soft, about 5 minutes. Transfer mixture to a plate, and let stand until cool, about 5 minutes. (Onion-mushroom mixture can be refrigerated overnight.)

  3. Step 3

    If making sausage stuffing: Return skillet to medium heat, and add remaining 2 tablespoons oil. Stir in sausage, and cook, breaking into small pieces, until browned, about 9 minutes. Remove from skillet using a slotted spoon, and transfer to paper-towel-lined plates. Let drain. (Sausage can be refrigerated overnight.)

  4. Step 4

    Combine onion-mushroom mixture, bread, apricots, sage, and thyme in a large bowl. Just before baking, pour stock and melted butter over top of mixture. Season with salt and pepper. Mix to combine.

  5. Step 5

    To make sausage stuffing: Transfer 5 cups stuffing to another large bowl, and mix in sausage.

  6. Step 6

    Let stuffings stand for 10 minutes, allowing bread to soak up liquid.

  7. Step 7

    To cook mushroom stuffing: Preheat oven to 375 degrees. Place stuffing in a 9-by-13-inch baking dish, and bake until top is crisp and stuffing is heated through, 50 to 55 minutes. Let stand for 10 minutes before serving.

  8. Step 8

    To cook sausage stuffing, follow directions for stuffing spice-rubbed roast turkey (recipe above), or preheat oven to 375, transfer stuffing to a 9-by-13-inch baking dish, and bake until top is crisp and stuffing is heated through, 45 to 50 minutes. Serve warm.

Martha Stewart Living, November 2009



Reviews (2)

  • lilsunflowerz 27 Nov, 2013

    This is our 5th year making this stuffing for Thanksgiving. So delicious! We combine both recipe for a mushroom-sausage stuffing. It's the best, Jerry. The best!

  • allansells 27 Dec, 2011

    I prepared this for 2012 Christmas dinner and it was a hit. This recipe is full of flavor and it came out of the oven looking exactly like the picture, it was beautiful.

    For bread, I went to Panera and bought their white bread loaf for $9, thick cut. Removed the edges and dried it out.

    This is our new stuffing recipe. Thank you Martha.