Herbed Mushroom-Sage Stuffing |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 10 |
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A stuffing. Ingredients:
4 tablespoons olive oil, divided |
2 cups chopped celery |
2 cups chopped onions |
1 lb cremini mushroom, halved |
1 lb sweet italian turkey sausage link, casings removed |
1 cup low sodium chicken broth |
3 tablespoons brandy |
1 tablespoon chopped fresh rosemary |
1 tablespoon chopped fresh sage |
1 tablespoon chopped fresh oregano |
1/2 teaspoon salt |
1/2 teaspoon ground black pepper |
1 lb white bread, cut into 1-inch cubes |
Directions:
1. Brush a 13x9x2-inch glass baking dish with 1 tablespoon oil.
2. Heat 1 tablespoon oil in large skillet over medium-high heat.
3. Add celery and onions; sprinkle with salt and pepper.
4. Saute until vegetables are soft, about 10 minutes. Scrape into very large bowl.
5. Add 1 tablespoon oil to same skillet. Add mushrooms; sprinkle with salt and pepper.
6. Saute until mushrooms brown and liquid evaporates, about 10 minutes. Scrape mushrooms into bowl with celery.
7. Add remaining 1 tablespoon oil and sausages to same skillet.
8. Saute until brown and cooked through, breaking into 1/2-inch pieces with back of spoon, about 8 minutes; add to bowl with vegetables.
9. Add 1 cup of broth and 3 tablespoons brandy to same skillet. Bring to a boil, scraping up browned bits.
10. Pour broth mixture into same bowl; add herbs, salt, and pepper and toss.
11. Mix in bread.
12. Spoon stuffing into prepared dish.
13. Cover with plastic and refrigerate overnight.
14. Preheat oven to 375 degrees.
15. Remove plastic, cover stuffing with foil.
16. Bake 30 minutes.
17. Uncover; bake until top begins to brown, about 25 minutes longer.
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