Italian Sausage, Mushroom, And Sage Stuffing
|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|
|Ground pepper||To Taste|
|Eggs||3 Large, beaten|
|Chicken stock/Canned low sodium chicken broth||4 Cup (64 tbs)|
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.