Skillet Stuffing with Sausage and Sage

Skillet Stuffing with Sausage and Sage. (Photo: KUTV)

(KUTV) Skillet Stuffing with Sausage and Sage


  • 10 ounces crusty white bread
  • 2 tablespoons olive oil
  • 1 pound sage sausage
  • 1 large white onion, chopped
  • 8 ounces mushrooms, sliced
  • 1 cup white cooking wine
  • 2 large eggs
  • 1 1/2 cups chicken broth
  • 2 ounces parmesan cheese
  • 1 tablespoon dijon mustard
  • 1 teaspoon salt
  • 1 teaspoon pepper


  1. Preheat oven to 425 degrees. Toast bread on a rimmed baking sheet until dry, about ten minutes. Let cool. Reduce oven heat to 375 degrees.
  2. Meanwhile heat one tablespoon of the olive oil over medium high heat. Add sausage and cook until brown, about 8 minutes. Add mushrooms and onion stirring occasionally until well browned. Add cooking wine and cook, stirring occasionally, until reduced by half. Let cool slightly.
  3. Whisk eggs, broth, cheese, mustard and salt and pepper in a large bowl. Add sausage mixture and stir to combine. Add bread and let sit for five minutes until bread has soaked up all the moisture. Spoon stuffing into a greased 9x13 and bake about 20 minutes until cooked through and golden.