Sausage and Mushroom Stuffing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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If you're cooking this and Mashed Honey-Roasted Sweet Potatoes at the same time, it will take a bit longer for the stuffing to cook - about 25 minutes covered and 20 minutes uncovered. Ingredients:
5 cups (1-inch) cubed white bread (about 7 (1-ounce) slices) |
5 cups (1-inch) cubed whole wheat bread (about 7 (1-ounce) slices) |
1 pound turkey italian sausage |
cooking spray |
1 teaspoon vegetable oil |
3 cups finely chopped onion |
1 1/2 cups finely chopped celery |
1 (8-ounce) package presliced mushrooms (about 2 cups) |
1 teaspoon dried thyme |
1 teaspoon dried rubbed sage |
1 teaspoon dried rosemary |
1/2 teaspoon dried marjoram |
1/2 teaspoon black pepper |
1/3 cup chopped fresh parsley |
1 1/2 cups homemade turkey stock |
Directions:
1. Preheat oven to 250°.
2. Place bread in a single layer on 2 baking sheets. Bake at 250° for 1 hour or until dry. Set aside.
3. Remove casings from sausage. Cook the sausage in a large nonstick skillet coated with cooking spray over medium heat until browned, stirring to crumble. Place sausage in a large bowl.
4. Heat oil in pan over medium heat. Add the onion, celery, and mushrooms; cover and cook 10 minutes or until vegetables are tender, stirring occasionally. Remove from heat; stir in thyme and the next 4 ingredients (thyme through pepper). Add the onion mixture, bread, and parsley to sausage; toss gently to combine. Add Homemade Turkey Stock, and stir until moist.
5. Increase oven temperature to 350°.
6. Spoon the bread mixture into a 13 x 9-inch baking dish coated with cooking spray. Cover and bake at 350° for 15 minutes. Uncover and bake an additional 20 minutes or until top is crusty.
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