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Stuffing with Mushrooms, Sausage, and Bacon

Stuffing with Mushrooms, Sausage and BaconMy Dad makes an amazing stuffing every year that’s filled with all sorts of goodies, including oysters, wild rice, mushrooms, bacon, and sausage to name a few. I love my Dad’s stuffing but decided to make it a little different this year. I used a stuffing mix and added some mushrooms, bacon, sausage, onions, celery, and chestnuts. I don’t stuff my bird with stuffing but bake it in a separate dish instead. It was moist and delicious with a ton of great flavors and textures. We all really enjoyed it.

Stuffing with Mushrooms, Sausage, and Bacon:


  • 8 oz of mushrooms, sliced
  • 1/2 sweet yellow onion, diced
  • 2 stalks of celery, diced
  • 1/2 can of water chestnuts, diced
  • 6 sausages, cooked and sliced
  • 4-5 slices of bacon, cooked and crumbled
  • 4 tbsp butter
  • Stuffing mix of your choice (I used Trader Joe’s)
  • 3 3/4 cup water or chicken stock (I used stock)

Stuffing with Mushrooms, Sausage and Bacon

How to Make Stuffing with Mushrooms, Sausage, and Bacon

Cook sausage and bacon in separate pans. Reserve 1-2 tsp of bacon grease in the pan and add the onions, celery, and mushrooms then sauté until soft and tender.

Preheat the oven to 350 degrees.

Combine the seasoning packet (included with the stuffing mix) with the broth and butter in a saucepan over medium heat. Bring to a low boil for 3-5 minutes. Place croutons in a large bowl along with onion, celery, and mushroom mixture and the bacon, sausage, and chestnuts. Pour liquid over the mixture and toss lightly until evenly coated.

Spoon into a casserole dish that’s been coated in olive oil cooking spray. Cover and bake for 40 minutes. Remove cover and bake for an additional 5 minutes to crisp the top. Fluff and serve. Enjoy.

Stuffing with Mushrooms, Sausage and Bacon

Click here for a printable version of this recipe

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