Sausage and cornbread stuffed mushrooms

Mushrooms filled with sage scented sausage and cornbread stuffing are an easy way to use up some leftover cornbread stuffing.

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    Serve sausage stuffed mushrooms for an appetizer at your holiday party, or use leftover stuffing and make them for a post-holiday meal.
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I use a sage sausage blend in this but if you have a regular type, you can supplement by adding more sage or other herbs, such as thyme or marjoram or even poultry seasoning. Your leftover stuffing will likely have some herbs in it, too, so keep that in mind if adding more.

I hadn’t planned to use the cottage cheese but I am in the middle of a move so subsequently forgot to get a package of cream cheese at the market, as I had planned. Sometimes that happens to us all. But serendipitous as it might be, the cottage cheese actually works very well. You can use whichever you have on hand.

Sausage and corn bread stuffed mushrooms
Serves 6

Recommended: Thanksgiving side dish: Cornbread stuffing

12 large gourmet stuffing mushrooms
8 ounces sage flavored pork sausage
1 teaspoon minced garlic
salt and black pepper to taste
1 cup prepared or leftover cornbread stuffing
8 ounces cottage cheese

1. Remove stems from mushrooms and chop finely.

2. Brown sausage with chopped stems, garlic, salt and black pepper; drain any excess fat.

3. Stir in the cornbread stuffing and cottage cheese.

4. Fill cavities of mushrooms with mixture and bake in a preheated 375 degrees F. oven for 35 minutes, or until mushrooms are golden and tender.

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