Mushroom Stuffing with Sausage, Apple, and Walnuts

I hate being "good" over the holidays, but this lower-carb mushroom stuffing makes it so much better! This portobello mushroom-based stuffing has all the amazing flavors of a hearty stuffing without the bread. It is so easy, rich, and delicious, my family eats it as a side dish for any type of meat, any time of year.

Prep Time:
30 mins
Cook Time:
40 mins
Additional Time:
30 mins
Total Time:
1 hrs 40 mins
Servings:
4
Yield:
4 servings

Ingredients

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

  • salt and freshly ground black pepper to taste

  • 1 medium sweet onion, chopped

  • ½ cup chopped walnuts

  • 1 stalk celery, diced

  • 1 clove garlic, crushed

  • 3 large portobello mushrooms, diced

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

  • 4 (3.5 ounce) links sweet Italian sausages

  • 1 cup chicken stock

  • 2 tablespoons red wine, or to taste

  • 2 tablespoons butter, divided, or more to taste

  • 2 teaspoons dried oregano

  • 1 teaspoon dried rosemary

  • 1 teaspoon dried sage

  • 2 large red apples, diced

Directions

  1. 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.

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

  3. 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.

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

  5. 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.

  6. 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)

466 Calories
33g Fat
28g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 466
% Daily Value *
Total Fat 33g 43%
Saturated Fat 11g 54%
Cholesterol 51mg 17%
Sodium 983mg 43%
Total Carbohydrate 28g 10%
Dietary Fiber 7g 26%
Total Sugars 16g
Protein 17g
Vitamin C 10mg 52%
Calcium 75mg 6%
Iron 2mg 13%
Potassium 702mg 15%

* 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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