Italian Sausage, Mushroom, And Sage Stuffing Recipe
Ingredients
5 tablespoons unsalted butter, softened
10 cups unseasoned dry bread cubes
1 tablespoon olive oil
3/4 pound mild Italian sausages
1 pound cremini mushrooms, wiped or brushed clean, stems trimmed, and quartered
1 large yellow onion (about 12 ounces), chopped
2 large carrots, peeled and chopped
2 large ribs celery, chopped cup minced fresh parsley
1 tablespoon fresh thyme leaves
1 tablespoon minced fresh sage
1 teaspoon salt
Freshly ground pepper
3 large eggs, lightly beaten
4 cups Chicken Stock or canned low-sodium chicken broth
Directions
Preheat the oven to 350°F.
Coat a deep, 9-by- 13-inch baking pan with 1 tablespoon of the butter.
Place the bread cubes in a very large mixing bowl.
In a 10-inch saute pan, heat the oil over medium-high heat, and swirl to coat the pan.
Cook the sausages until nicely browned on all sides.
Remove and let cool.
Drain all but 3 tablespoons of the fat.
Add the mushrooms to the pan and saute, stirring frequently, until lightly browned, about 4 minutes.
Add to the bread in the bowl.
Coat a deep, 9-by- 13-inch baking pan with 1 tablespoon of the butter.
Place the bread cubes in a very large mixing bowl.
In a 10-inch saute pan, heat the oil over medium-high heat, and swirl to coat the pan.
Cook the sausages until nicely browned on all sides.
Remove and let cool.
Drain all but 3 tablespoons of the fat.
Add the mushrooms to the pan and saute, stirring frequently, until lightly browned, about 4 minutes.
Add to the bread in the bowl.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
