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Italian Sausage, Mushroom, And Sage Stuffing

Holiday.Cook's picture
Ingredients
  Unsalted butter 5 Tablespoon, softened
  Unseasoned dry bread cubes 10 Cup (160 tbs)
  Olive oil 1 Tablespoon
  Italian sausages 3⁄4 Pound
  Cremini mushrooms 1 Pound, wiped / brushed clean, stems trimmed and quartered
  Yellow onion 12 Ounce, chopped (1 Large Sized)
  Carrots 2 Large, peeled and chopped
  Celery ribs 2 Large, minced
  Thyme leaves 1 Tablespoon
  Minced sage 1 Tablespoon
  Salt 1 Teaspoon
  Ground pepper To Taste
  Eggs 3 Large, beaten
  Chicken stock/Canned low sodium chicken broth 4 Cup (64 tbs)
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.

Recipe Summary

Cuisine: 
Italian
Course: 
Side Dish
Method: 
Saute
Occasion: 
Thanksgiving
Ingredient: 
Vegetable
Servings: 
26

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