Herbed Mushroom-Sausage Stuffing Recipe
Ingredients
| Olive oil | 4 Tablespoon, divided | |
| Chopped celery | 2 Cup (32 tbs) | |
| Chopped onions | 2 Cup (32 tbs) | |
| Cremini mushrooms | 1 Pound, halved | |
| Sweet italian turkey sausages | 1 Pound, casings removed | |
| Low sodium chicken broth | 1 Cup (16 tbs) | |
| Brandy | 3 Tablespoon | |
| Chopped fresh rosemary | 1 Tablespoon | |
| Chopped fresh sage | 1 Tablespoon | |
| Chopped fresh oregano | 1 Tablespoon | |
| Salt | 1⁄2 Teaspoon | |
| Ground black pepper | 1⁄2 Teaspoon | |
| Country white bread loaf | 1 Pound, cut into 1 inch cubes (With Crust) |
Nutrition Facts
Serving size: Complete recipe
Calories 2656 Calories from Fat 914
% Daily Value*
Total Fat 113 g174.4%
Saturated Fat 20.1 g100.6%
Trans Fat 0 g
Cholesterol 240 mg80%
Sodium 5768.2 mg240.3%
Total Carbohydrates 310 g103.5%
Dietary Fiber 77.7 g311%
Sugars 69.1 g
Protein 134 g267.4%
Vitamin A 63.4% Vitamin C 68.4%
Calcium 130.6% Iron 145.7%
*Based on a 2000 Calorie diet
Directions
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.
Chef
