Herbed Mushroom-Sausage Stuffing Recipe
This tasty Herbed Mushroom-Sausage Stuffing is delightful! It is a family favorite and so I serve it quiet often. Try this yummy Herbed Mushroom-Sausage Stuffing recipe yourself!
Ingredients
4 tablespoons olive oil, divided
2 cups chopped celery
2 cups chopped onions
1 pound crimini mushrooms, halved
1 pound sweet Italian turkey sausages, casings removed
1 cup low-salt chicken broth
3 tablespoons brandy
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 1-pound loaf country white bread with crust, cut into 1 inch cubes
Directions
Brush 13x9x2 inch glass baking dish with 1 tablespoon oil.
Heat 1 tablespoon oil in large skillet over medium-high heat.
Add celery and onions; sprinkle with salt and pepper.
Saute until vegetables are soft, about 10 minutes.
Scrape into very large bowl.
Add 1 tablespoon oil to same skillet.
Add mushrooms; sprinkle with salt and pepper.
Saute until mushrooms brown and liquid evaporates, about 10 minutes.
Scrape mushrooms into bowl with celery.
Add remaining 1 tablespoon oil and sausages to same skillet.
Saute until brown and cooked through, breaking into 1/2 inch pieces with back of spoon, about 8 minutes; add to bowl with vegetables.
Add 1 cup broth and 3 tablespoons brandy to same skillet.
Bring to boil, scraping up browned bits.
Pour broth mixture into same bowl; add herbs, salt, and pepper and toss.
Mix in bread.
Spoon stuffing into prepared dish.
Cover with plastic and refrigerate overnight.
Preheat oven to 375°F.
Remove plastic; cover stuffing with foil.
Bake 30 minutes.
Uncover; bake until top begins to brown, about 25 minutes longer.
Heat 1 tablespoon oil in large skillet over medium-high heat.
Add celery and onions; sprinkle with salt and pepper.
Saute until vegetables are soft, about 10 minutes.
Scrape into very large bowl.
Add 1 tablespoon oil to same skillet.
Add mushrooms; sprinkle with salt and pepper.
Saute until mushrooms brown and liquid evaporates, about 10 minutes.
Scrape mushrooms into bowl with celery.
Add remaining 1 tablespoon oil and sausages to same skillet.
Saute until brown and cooked through, breaking into 1/2 inch pieces with back of spoon, about 8 minutes; add to bowl with vegetables.
Add 1 cup broth and 3 tablespoons brandy to same skillet.
Bring to boil, scraping up browned bits.
Pour broth mixture into same bowl; add herbs, salt, and pepper and toss.
Mix in bread.
Spoon stuffing into prepared dish.
Cover with plastic and refrigerate overnight.
Preheat oven to 375°F.
Remove plastic; cover stuffing with foil.
Bake 30 minutes.
Uncover; bake until top begins to brown, about 25 minutes longer.
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