Mushroom and Sausage Stuffing


Sausage Mushroom stuffing for less than 2 carbs per ample serving?

I know it’s late for the holidays, but I have never been one for convention and following the rules simply because it is unbecoming of a lady.

First of all, being me and catering to my needs is more important than following silly rules.

Secondly, who are you calling a lady?

I went through a “sausage and mushroom” moment not long ago, so I have some fun recipes I’ve been sharing as a direct result! I hope you enjoy them. Here’s my new favorite. It’s filling, earthy, delicious, and it’s not fussy! We don’t like fussy.

Mushroom and Sausage Stuffing

Serves 8

1/2 cup minced onion
3/4 cup butter
4 cups mushrooms
2 cups cooked sausage
1 cup chopped celery
1 tsp salt
1 tsp thyme
1 tsp sage
1/2 tsp pepper

Preheat oven to 350 degrees Fahrenheit.

Cook and stir onion over medium heat in a large skillet in melted, heated butter for 2 minutes, stirring occasionally. Add mushrooms, and cook for 5 minutes, stirring every 2-3 minutes. Place in a 12 x 12″ casserole dish with remaining ingredients, and bake for 25 minutes. Let stand for 10 minutes. Serve.

Makes 8, approximately 3/4-1 cup servings.

Nutritional Information per serving: Calories: 252, Carbohydrates: 2.9 g, Fiber: 1.5 g, Net Carbohydrates: 1.4 g, Protein: 9 g, Fat: 23 g


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  1. I bet if you added a bit of gelatin you’d get that nice “solid” consistency from wheat-filled stuffing? Although it may not work… :/

    • Hi! Gelatin might work, but I wanted a more savory, creamy stuffing, and notsomuch a bready feel. You could probably add oopsie rolls for the bready!

      • How would you go about adding the oopsie rolls- I happen to love them and have been using them for everything sandwich, burger related- even smeared with cream cheese, cinnamon and splenda as a great treat- sorry- getting back to stuffing-would you put the mixture on top raw and bake for 25 minutes with the stuffing underneath or add them after cooking was complete by breaking them up into it?

        • I would bake them, let them go a little stale, and then turn them into bread crumbs. I should also warn that you don’t want to use too many, or the stuffing might end up tasting a little eggy–which, I think, is fine, depending on how much you are a supertaster…

  2. Pam Nonstick says

    A lot like mine…but I include pork rinds.

  3. Hello
    This sounds fabulous I am going to try it with baked coffee brined chicken…As for the pork rinds depending on where you are you can go down to your local Hispanic market and they will usually have fresh made Chicharrones or you can make your own and they do not smell like dog feet. This is the best recipe I have found. ;}

    Chicharrones recipe – How to Make Cuban Pork Cracklings
    courtesy of the Cocina Cubana Club founded by Pascual Perez & chef Sonia Martinez

    2 lbs pork rind or skin [trim most of the fat and discard]
    1 tsp salt
    2 cups water
    Cooking oil for deep fat frying

    Cut pork rind into 2-inch squares. sprinkle with salt, spread on cookie sheet in one layer and bake in a 250 F oven for 3 hours.

    Cool and set aside in covered jars until ready to use. When needed, pour oil to about 1/3 the depth of the pan. Heat 5-8 minutes on medium high heat. Fry pork rinds until they puff up [about 3-5 minutes].

    Drain and serve with a dipping sauce which is a mixture of 2 Tbsps vinegar, 1/8 tsp salt and 1 clove crushed garlic. [Dash of black pepper optional.]

    Serves 6

    • OK, now that is scaring me a little less.

      I know in the early 80’s I overdid the pork rinds, so I’ve had a hard time with them ever since.

      • I did the same thing Jamie. Now if I eat pork rinds they give me such indigestion. But I just love those crunchy things. Since I can’t get them here in Germany, I am going to try this recipe. Sounds so good. I miss so many foods in America that I can’t get here.

  4. Jamie, this looks so good!! I really miss the flavor of stuffing. I have tried several recipes, using cauliflower and other things and, while good just not the right feel. I will be making this on Sunday and will report back.

    • I will say it’s not squishy like a stuffing tends to be (the bread), so think of it more like a side and I think you’ll really like it! The favors, though? Oh my goodness. Love it! And you could always add more mushrooms or celery to emulate the bread…

  5. Wonder if you could stuff Cornish Game Hens with it? Think I might try that this week and see how it goes.

  6. Dita MacDonald says

    As usual Jamie you have created another spectacular recipe. I love stuffing & mushrooms so you have really hit the spot with this recipe. Only one question. By your recipe, the celery is not cooked with the onions, but added later to cook in oven. Does the celery stay crunchy or soft cooked in the oven? Thanks again. Can’t wait to make this.

    • Thank you so much! I do think if I make it again, I’ll add a little more celery.

      To answer, the celery softens in the oven, because it cooks in the succulent sausage grease (and because it is cooked, covered).

  7. I made this today and it was wonderful; definitely a “keeper”! I did add a little more celery, about a teaspoon of flax meal and one tbl of mixed nuts/seeds (almond, walnuts, pumpkin seeds). I’ll probably add a Iittle more of both next time. One serving with some kale on the side was all I needed for lunch.

    I just found your site recently and love it!

  8. Oh my, and maybe I am repeating someone already as I am late to this party… but take this cooked “stuffing” and stuff it into a bell pepper, pop it in the microwave so you don’t lose the pepper’s texture and BOOM! This could be the best stuffed bell pepper ever.

  9. Except for the mushroom, and the addition of cooked hamburg, that is almost the same dressing my mother always made and so do I. She added bread to bind. I used to add a box of Pepperidge Farms croutons.

    • That sounds really cool! I loved Pepperidge Farms croutons. I was raised on Stove Top Stuffing. The 70’s were the decade of instant, boxed, and frozen delights to a young kid.

  10. Fresh or canned mushrooms? By the way, I LOVE your website. I’m one month into a low carb diet and you are my go-to site for all my recipes, plus you are hilarious to boot, always giving me an extra chuckle with your witty writing!

  11. This is in the oven and smells wonderful! Thank you for your website!!!

    • Your Lighter Side says

      Yay! Thank you for being so sweet, Molly! I hope you love the dressing. It is so good I could squee! I hope you love it, too.

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