Sausage and Cornbread Stuffed Mushrooms are filled with savory sage scented sausage and cornbread stuffing.
Sausage and Cornbread Stuffed Mushrooms
by Sue Lau | Palatable Pastime
Easy way to use up some leftover cornbread stuffing, even if you make the stuffing ahead of time on purpose for a delicious holiday appetizer!
I use a sage sausage blend in this but if you have a regular type, you can supplement by adding more sage or other herbs, such as thyme or marjoram or even poultry seasoning. Your leftover stuffing will likely have some herbs in it too so keep that in mind if adding more.
I hadn’t planned to use the cottage cheese but I am in the middle of a move so subsequently forgot to get a package of cream cheese at the market, as I had planned. Sometimes that happens to us all. But serendipitous as it might be, the cottage cheese actually works very well. You can use whichever you have on hand.
I do hope you enjoy!
~Sue
Sausage and Cornbread Stuffed Mushrooms
Ingredients:
- 12 large gourmet stuffing mushrooms
- 8 ounces sage flavored pork sausage
- 1 teaspoon minced garlic
- salt and black pepper to taste
- 1 cup prepared or leftover cornbread stuffing
- 8 ounces cottage cheese
Method:
- Remove stems from mushrooms and chop finely.
- Brown sausage with chopped stems, garlic, salt and black pepper; drain any excess fat.
- Stir in the cornbread stuffing and cottage cheese.
- Fill cavities of mushrooms with mixture and bake in a preheated 375ºF. oven for 35 minutes, or until mushrooms are golden and tender.
From the kitchen of palatablepastime.com
You might also like:
Spanish Stuffed Mushrooms with Chorizo and Manchego
Southern Cornbread Stuffing or Dressing
Roasted Cornish Hens with Persimmon Cornbread Dressing
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looks very delicious!!!!
I’m sure, after Thanksgiving, there will be plenty of leftover stuffing to be had. What a great use!