Rather than stuffing it in a turkey, bake this sausage and mushroom bread stuffing as a loaf and serve it in slices alongside your turkey dinner. If you’d like, quickly pan-fry each slice in butter before serving.

Yield: Serves 8.



  • 1 tbsp salted butter
  • 1 cup diced garlic sausage
  • 1 cup diced mushrooms
  • 1 cup diced onion
  • 1/2 cup diced celery
  • 1/4 cup chopped fresh parsley
  • 2 tbsp chopped fresh sage
  • 2 tsp chopped fresh rosemary
  • 2 tsp chopped fresh thyme
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper
  • 3 large eggs
  • 1 cup chicken broth
  • 1/4 cup salted butter, melted and cooled
  • 8 cups day-old crustless white bread cubes (1/2 inch)


  1. Preheat oven to 350°F. Cut a 24x18 inch piece of heavy-duty foil. Line a 9x5 inch loaf pan with foil piece. Grease foil well, including overhang.
  2. Melt 1 tbsp butter in a large nonstick frypan over medium heat. Add sausage, mushrooms, onion and celery; cook, stirring, until vegetables are softened and mixture is lightly browned, about 7 minutes. Remove from heat. Stir in parsley, sage, rosemary, thyme, salt and pepper; set aside.
  3. Whisk eggs in a bowl. Whisk in chicken broth and cooled melted butter until blended.
  4. Combine sausage mixture and bread cubes in a large bowl. Pour egg mixture over bread cube mixture and stir until combined. Spoon mixture into prepared pan, packing lightly. Fold foil over to enclose mixture completely.
  5. Bake until set, about 1 hour. Let loaf stand, wrapped, for 15 – 20 minutes. Invert loaf onto a cutting board. Unwrap and remove foil. Slice and serve.
Nutritional analysis per serving:

283 calories, 13.3 g fat, 13.3 g protein, 28.6 g carbohydrate, 2.75 g fibre, 699 mg sodium


ATCO Blue Flame Kitchen used sourdough bread in this recipe.