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Best Ever Turkey Sausage, Bacon & Mushroom Stuffing

Serves 8-12     adjust servings


  • 6 strips bacon
  • 2 cloves garlic
  • 12 oz button, cremini or shitake mushrooms, halved
  • 1 pound turkey sausage
  • 1 cup celery
  • 1 cup onion, finely chopped
  • 1 3/4 cup broth
  • 1 (12 oz) box Mrs. Cubbinson’s Cornbread Stuffing
  • 1 cup Challenge butter
  • 3 Tbsp fresh chopped parsley


Preheat oven to 350°F. Spray a 9" x 13" GoodCook casserole dish with non-stick spray.

Cook bacon over medium-high in a nonstick GoodCook skillet until golden brown, transfer to a cutting board and chop coarsely.

Drain oil from skillet, leaving about 2 Tbsp of bacon grease. Add garlic and just enough mushrooms to fill the skillet without touching each other. Cook for 3-4 minutes without turning, then toss and cook an additional minute. Remove to a paper towel and repeat until all mushrooms have been cooked.

In a large saucepan, melt butter on medium heat, brown sausage. Add vegetables and sauté until translucent. Remove from heat.

Add stuffing mix and stir in chicken broth or water gradually. Toss in bacon and mushrooms.

Pour stuffing into greased casserole dish, cover with foil and bake for 40 minutes. Uncover last 15 minutes for crisper top.

Garnish with parsley.

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