Savory Sausage and Mushroom Stuffing
Source of Recipe
"50 Best Stuffings & Dressings", by Rick Rodgers
1/2 cup olive oil
1 medium onion -- chopped
2 garlic cloves -- minced
1 pound sweet Italian pork sausage -- casings removed
or
1 pound turkey sausage
1 teaspoon dried basil
1 teaspoon dried marjoram
3/4 pound brown Italian mushrooms -- sliced
-- (known as cremini)
10 cups fresh bread crumbs
-- (made from day-old
-- Italian bread)
-- (about 1 pound)
1 cup Parmesan cheese -- freshly grated
1/2 cup fresh parsley -- chopped
2 cups chicken broth -- (as needed)
or
2 cups turkey broth -- (as needed)
salt
black pepper -- freshly ground
In a large skillet, heat 2 tablespoons of the oil over medium heat. Add the onion and garlic. Cook, uncovered, stirring often, until the onion is softened, about 3 minutes. Add the sausage, basil, and marjoram. Cook, stirring often and breaking up the meat with a spoon, until the sausage is cooked through, about 10 minutes. Scrape into a large bowl.
Add the remaining 2 tablespoons of oil to the skillet and heat over medium heat. Add the mushrooms. Cook, uncovered, until the mushrooms give off their juices, they evaporate, and the mushrooms begin to brown, about 8 minutes.
Add the mushrooms to the sausage in the bowl. Mix in the bread crumbs, mushrooms, Parmesan cheese, and parsley. Gradually stir in about 1 1/2 cups of broth. Season with salt and pepper to taste.
Use as a stuffing. Or place in a lightly buttered casserole, drizzle with 1/2 cup broth, cover and bake as a side dish.
Makes about 8 cups.
Categories: Holiday, Stuffings
Recipe typed for you by Judi Mae Phelps.
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