this little goat went to southeast asia spiced sausage, mushroom, and apple stuffing

Southeast Asia Spiced Sausage, Mushroom and Apple Stuffing

yield: 6-8 side servings

time: 1 hour, 45 minutes

active time: 25 minutes


1 whole loaf white or sourdough bread (about 16 oz - unsliced)

cooking oil (such as canola or vegetable oil)

1 medium yellow onion, thinly sliced

kosher salt 

8 oz. baby bella (cremini) mushrooms, thinly sliced (about 2 cups sliced mushrooms) 

2 medium apples (any kind will do!), thinly sliced

1 tbsp fresh thyme leaves 

1 lb. country pork sausage, casings removed

1/3 cup this little goat went to southeast asia

2 large eggs

2 cups beef or chicken stock 

1/2 cup fresh parsley leaves, roughly chopped, divided 


Cut bread into 1-inch cubes. Spread onto a large baking sheet (or 2 smaller baking sheets) and allow to dry out for at least 6 hours, up to overnight. Or, if making your stuffing the same day, place bread in a 325 degree oven and toast, tossing once halfway through, until dried out, about 15 minutes.

Remove bread and increase the oven temperature to 350 degrees.

Heat a large skillet over medium heat and coat with a drizzle of cooking oil. Once hot, add in the onions, mushrooms and a pinch of kosher salt and sauté until tender, about 5 minutes. Once tender, add in the apples, thyme and a pinch of kosher salt. Cook until softened, about 5 minutes more. Stir in 1/3 cup This Little Goat went to Southeast Asia sauce until veggies are well coated. Transfer to a large mixing bowl. Do not wipe out the skillet.

Add the sausage to the skillet used to cook the vegetables and cook, breaking apart with a wooden spoon, until browned, about 5-7 minutes. Remove from heat and allow to cool slightly (do not strain the fat).

Whisk the eggs in a large mixing bowl. Add in the beef stock, cubed bread, sautéed veggies/apple mixture, browned sausage and about half of the parsley. Mix gently to combine.

Transfer mixture to a greased casserole dish. Bake until golden brown, about 30 minutes. Remove from the oven and top with reserved chopped parsley. Serve warm!

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