Sausage & Smoked Mussel Stuffing Recipe

We love our wines from the West Coast but our roots are on the East Coast. So when Thanksgiving rolls around, we love a little coastal influence on our table. Cue: Sausage & Smoked Mussel Stuffing!

We’ve had this stuffing (or do we call it dressing?) since 2011 on our table. Courtesy of Carolyn Wright at Coastal Living, this smoky, savory stuffing comes together much easier than it seems and is truly delicious.

The smoky oysters and the sausage make this a beautiful pairing for a crisp glass of Courtney’s Vineyard Chardonnay (a new release!) as well as a Pinot Noir with a little bottle age on it like our 2014 Sangiacomo Robert’s Road Pinot Noir. 

Whether you’re gathering is large or small this year, we are certainly grateful for the chance to serve you Great Vines To Great Times this year, with many epic vintages to come!

Happy Thanksgiving from our Flock to Yours.

Ingredients

Directions

  • Preheat oven to 400°. Arrange bread pieces in a single layer on 2 baking sheets; bake about 10 minutes or until bread is toasted but not browned. Transfer to an extra-large bowl.

  • Meanwhile, cook sausage in a skillet over medium-high heat, stirring constantly, 10 minutes or until sausage crumbles and is no longer pink. Add sausage to bowl with toasted bread pieces using a slotted spoon. Reserve drippings in skillet.

  • Cook shallots and next 2 ingredients in hot drippings over medium-high heat, stirring constantly, 6 to 8 minutes or until tender. Stir in mussels and next 4 ingredients. Spoon mixture into sausage mixture, tossing until all ingredients are well blended. Add broth and eggs, stirring until well blended. Transfer mixture to a lightly greased 3-quart baking dish; top evenly with butter pieces. Cover with aluminum foil.

  • Bake 30 minutes; uncover and bake 10 more minutes or until golden brown.

Original Recipe Published:

By Caroline Wright
Recipe by Coastal Living November 2011