Sausage-Mushroom Stuffing
Source of Recipe
Aunt Saunny
1 pound sweet Italian sausage
4 cups sliced mushrooms
2 1/2 cups chopped celery
2 cups chopped onion
3 garlic cloves, finely chopped
1 teaspoon salt
1 teaspoon dried sage leaves
3/4 teaspoon ground pepper
1/2 teaspoon dried thyme leaves, crumbled
5 cups stale whole-wheat bread cubes (about 10 slices)
5 cups stale white bread cubes (about 10 slices)
1/3 cup chopped parsley leaves
Chicken broth
Remove the casings from the sausage and break the sausage into small pieces. In a large saucepot, cook the sausage over medium heat, stirring frequently until browned. With slotted spoon, remove the sausage from pot and reserve.
Discard all but 2 tablespoons of the drippings. Add mushroom, celery, onion, garlic, salt, sage, pepper and thyme. Cook, stirring occasionally, about 15 minutes until celery and onion are softened. Remove the pot from the heat. Stir in sausage, bread cubes and parsley.
Spoon the stuffing loosely into the turkey body cavity and neck (the stuffing expands as it cooks) or place it in a buttered 2 1/2-quart baking dish. (If you want a moister stuffing, add a little chicken broth and toss to mix thoroughly.)
If you do not want to bake the stuffing inside the turkey, or have some left over, cover it with aluminum foil, and bake alongside the turkey in a 325 F oven for the last hour. Remove the foil and bake 10 minutes longer to crisp the top.
Makes 10 to 12 servings.
Note: To make stale bread, you can leave bread slices out uncovered for a day, or bake in a 300 F oven for about 10 to 15 minutes
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