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Spinach and Mushroom Sausage Stuffing


  • 2 tablespoons unsalted butter
  • 1 cup chopped onions
  • 1/2 cup chopped celery
  • 4 Aidells Portobello Mushroom Sausage links, chopped
  • 1/2 pound mushrooms, sliced
  • 2 bunches spinach, coarsely chopped (4 cups)
  • 1 tablespoon dried thyme
  • 8 cups dried breadcrumbs
  • 1/2 cup grated Parmesan
  • 1 cup chicken stock
  • Salt and pepper to taste

Cooking Instructions

  1. Melt the butter in a heavy pan over medium heat. Sauté the onion and celery for 10 minutes, or until soft. Add the sausage, mushrooms, spinach and thyme and cook for 2 minutes, until the spinach is wilted.
  2. In a large bowl, mix together the bread cubes, sausage-vegetable mixture and Parmesan. Moisten with stock until its moist enough to hold together when molded on a spoon.
  3. Taste for salt and pepper. Place stuffing in a buttered casserole dish.
  4. Cover and bake for 45 minutes at 350°F.