Italian Sausage, Mushroom, And Sage Stuffing Recipe
This Italian Sausage, Mushroom, And Sage Stuffing recipe is one of the gems from my family cookbook. It is an amazing Side Dish to set the Italian table. Stock up on bags full of Vegetable as you will want to make this Italian Sausage, Mushroom, And Sage Stuffing a lot. Do try out this great 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.
