Savory Sausage and Mushroom Stuffing |
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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Rick Rodgers Ingredients:
1/4 cup olive oil |
1 medium onion, chopped |
2 garlic cloves, minced |
1 lb sweet italian sausage, casings removed (pork or turkey) |
1 teaspoon dried basil |
1 teaspoon dried marjoram |
3/4 lb cremini mushroom, sliced |
10 cups fresh bread, crumbs made from day-old italian bread |
1 cup freshly grated parmesan cheese |
1/2 cup chopped fresh parsley |
2 cups turkey broth or 2 cups chicken broth, as needed |
salt |
freshly ground black pepper |
Directions:
1. In a large skillet, heat 2 tablespoons oil over medium heat; add in onion and garlic; cook/stir often, until the onion is softened, about 3 minutes.
2. Add in 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 big bowl.
3. Add the remaining 2 tablespoons oil to the skillet and heat over medium heat.
4. Add mushrooms; cook until mushrooms give off their juices, they evaporate, and the mushrooms begin to brown, about 8 minutes.
5. Add the mushrooms to the sausage in the bowl; mix in the bread crumbs, mushrooms, Parmesan cheese, and parsley.
6. Gradually stir in about 1 1/2 cups of broth; season with salt and pepper to taste.
7. Transfer to a lightly buttered casserole; drizzle with 1/2 cup broth; cover and bake at 350° for 30 minutes (uncover the last 15 minutes for crustier top).
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