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Mushroom, Sausage & Sage Quinoa Stuffing

Libby with Lemony Thyme
Prep Time 35 mins
Cook Time 30 mins
Total Time 1 hr 5 mins
Servings 10


  • 1/2 lb. ground pork sausage
  • 8 ounces sliced mushrooms
  • 4 Tbl. butter
  • 2 sprigs fresh thyme
  • 2 sprigs fresh sage
  • 1 large onion diced
  • 2 carrots diced
  • 3 celery ribs diced
  • 4 cups chicken broth
  • 1 multi-grain baguette large cubed & toasted (about 5 cups)
  • 2 cups cooked quinoa prepared according to package instructions
  • salt & pepper to taste


  • Preheat oven to 325 degrees. Slice baguette into 1-inch cubes. Spread in a single layer on a baking sheet. Bake for 20 - 25 minutes, stirring occasionally. Test for crunch and bake an addition 5-10 minutes if necessary.
  • Meanwhile, in a Dutch oven, brown sausage and remove to drain. Add mushrooms and allow to caramelize over medium heat for 8-10 minutes. Reserve with sausage.
  • Add butter and herb sprigs to pan over low heat; sauté for 5 minutes. Add onion, carrots, and celery to pan and sauté until tender, about 10 minutes.
  • Add chicken broth and bring to a boil. Remove from heat and remove herb sprigs. Gently fold in toasted bread cubes and cooked quinoa. Season with salt & pepper to taste.
  • Pour stuffing into a 2 quart buttered casserole or use to stuff a whole roasting chicken.
  • If serving as a casserole, bake stuffing at 350 degrees for 30 minutes. If stuffing a chicken, see recipe link in post.