MUSHROOM AND SAUSAGE STUFFING
My mom made this stuffing for our first Paleo Thanksgiving. I remember being really hesitant about it, wondering what in the world Thanksgiving might be like without creamy mashed potatoes and bread stuffing. It may be different, but it’s still delicious, and this stuffing does a pretty good job filling in for traditional bread stuffing. SERVES 6 TO 8
PREP TIME: 10 minutes
COOK TIME: 45 minutes
4 tablespoons (60 ml) grass-fed butter, divided
4 onions, sliced
1 pound (454 g) ground pork sausage
4 (10-ounce) packages mushrooms, diced (6 cups (1440 ml))
Salt
Freshly ground black pepper
½ cup white wine or chicken broth
½ teaspoon dried oregano
½ teaspoon dried tarragon
¼ teaspoon red pepper flakes
- In a large skillet over low heat, melt 2 tablespoons (30 ml) of butter. Sauté the onions for 30 minutes, stirring occasionally. Add the sausage to the skillet, and cook until browned, 5 to 7 minutes.
- Turn the heat up to medium-high, and add the mushrooms. Season with salt and pepper. Stir well and cook for about 10 minutes, or until the mushrooms begin to brown.
- Add the wine or chicken broth to the skillet, and deglaze the pan, stirring to scrape up the browned bits from the bottom. Lower the heat to low, and add the remaining 2 tablespoons (30 ml) of butter. Stir well so everything gets incorporated.
- Add the oregano, tarragon, and red pepper flakes, and stir again before serving.
VARIATION 1 BAKED SAUSAGE AND MUSHROOM STUFFING: Prepare the recipe as written, and then transfer everything to an 8-by-12-inch baking dish. Mix ½ cup almond flour with 2 or 3 tablespoons (45 ml) melted butter. Crumble over the stuffing, and broil quickly in the oven (3 to 4 minutes at the most) to toast the topping.
VARIATION 2 SAUSAGE AND MUSHROOM STUFFING WITH CELERY AND CARROTS: Sauté 2 chopped celery stalks and 2 or 3 large diced carrots with the onions. Continue with the rest of the recipe as written.
PREP TIP: The onions take a full half hour to cook, so either do them ahead of time or plan to do another kitchen task while those are on the stove.
More Recipes You'll Love
Mushroom and sausage stuffing is the grain-free holiday side that nobody realizes is grain-free — sweet caramelized onions, browned pork sausage, and heaps of diced mushrooms, all slow-cooked in butter with wine and herbs. The onions cook a full 30 minutes until they're jammy and golden, and that patience is what makes this dish taste like tradition.
Pro Tips
- Give the onions the full 30 minutes over low heat — slow-caramelized onion is the backbone of this stuffing and can't be rushed.
- Cook the mushrooms in a hot, uncrowded pan until they release their liquid and brown; sogginess is the enemy of good stuffing.
- Deglaze with the wine or broth while the pan is hot to lift every browned bit — that's pure flavor going straight into the dish.
- This stuffing holds beautifully, so make it a day ahead and rewarm covered at 350°F for 20 minutes.
Frequently Asked Questions
Is this stuffing Paleo?
Yes — it's built on mushrooms, sausage, onions, and herbs instead of bread. Use sugar-free sausage and swap the wine for broth to keep it strict.
Can I make it ahead of time?
Absolutely — it's one of the best make-ahead holiday dishes. Refrigerate overnight and rewarm gently before serving.
What can I use instead of white wine?
Chicken broth works perfectly for deglazing. Add a squeeze of lemon at the end to bring back some of the brightness the wine would have added.
Can I use a different mushroom?
White button mushrooms are classic, but cremini or a mix with shiitakes adds even more savory depth to the dish.
Recipe Card
Ingredients
Method
- In a large skillet over low heat, melt 2 tablespoons of butter.
- Sauté the onions for 30 minutes, stirring occasionally.
- Add the sausage to the skillet, and cook until browned, 5 to 7 minutes.
- Turn the heat up to medium-high, and add the mushrooms.
- Season with salt and pepper.
- Stir well and cook for about 10 minutes, or until the mushrooms begin to brown.
- Add the wine or chicken broth to the skillet, and deglaze the pan, stirring to scrape up the browned bits from the bottom.
- Lower the heat to low, and add the remaining 2 tablespoons of butter.
- Stir well so everything gets incorporated.
- Add the oregano, tarragon, and red pepper flakes, and stir again before serving.
