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Italian Sausage, Mushroom and Sage Stuffing
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Submitted by:
Jimmy |
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Italian sausage, and mushrooms are incredible together. This is my personal favorite stuffing that I make for my family every year. |
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INGREDIENTS:
- 10 cup(s) , Bread Cubed and Dried
- 5 tablespoon(s) , Butter Softened
- 1 tablespoon(s) , Olive Oil
- 3/4 pound(s) , Mild Italian Sausage
- 1 pound(s) , Cremini Mushrooms Quartered
- 1 whole , Yellow Onion Chopped
- 2 whole , Carrots Peeled and Chopped
- 2 whole , Celery Ribs Chopped
- 1/2 cup(s) , Parsley Minced
- 1 tablespoon(s) , Thyme Leaves
- 1 tablespoon(s) , Sage Minced
- 1 teaspoon(s) , Salt
- 1 teaspoon(s) , Pepper
- 3 whole , Eggs Lightly Beaten
- 4 cup(s) , Chicken Broth
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| Instructions: |
Preheat oven to 350°F. Coat deep 9 x 13-inch baking pan with 1 tablespoon butter. Place bread cubes in very large mixing bowl. In 10-inch saute pan, heat oil over medium-high and swirl to coat pan. Cook sausages until browned on all sides. Remove and let cool. Drain all but 3 tablespoons fat. Add mushrooms to pan and saute, stirring frequently, until lightly browned, about 4 minutes. Add to bread.
Return pan to heat and add remaining 4 tablespoons butter. Swirl to coat pan and add onion, carrots and celery. Saute, stirring frequently, until soft and lightly browned, about 5 minutes. Add parsley, thyme, sage, salt and few grinds pepper, and saute 1 more minute. Combine mixture with bread.
Cut sausages into 1/4-inch rounds and add to stuffing. Add beaten eggs and stock and mix well. Place stuffing in prepared pan and bake uncovered until top is lightly browned and crusty, about 1 hour. |
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