Herbed Mushroom-Sausage Stuffing
|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)|
|Chopped fresh rosemary||1 Tablespoon|
|Chopped fresh sage||1 Tablespoon|
|Chopped fresh oregano||1 Tablespoon|
|Ground black pepper||1⁄2 Teaspoon|
|Country white bread loaf||1 Pound, cut into 1 inch cubes (With Crust)|
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 375Â°F.
Remove plastic; cover stuffing with foil.
Bake 30 minutes.
Uncover; bake until top begins to brown, about 25 minutes longer.