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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 12 |
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A recipe developed on the fly for Thanksgiving 2008 when there was a disagreement about how the stuffing should be prepared; I wanted savory, everyone else wanted sweet. At the end of the day, there was less of mine to put away. The rich earthiness of this dish is a nice counterpart to sweeter aspects of a Thanksgiving meal as well as a pleasant support for the meat, be it ham or turkey, or even tofurkey or turducken. Adjust the spiciness of the sausage to your liking. Ingredients:
1/2 lb italian sausage |
1/4 cup unsalted butter |
1/2 lb mushroom, sliced |
3/4 cup celery, cut lengthwise and chopped |
1 medium white onion, chopped |
1/2 teaspoon ground cumin |
1/2 teaspoon coriander powder |
1/2 teaspoon salt |
1/2 teaspoon pepper |
6 cups dry bread cubes |
1 cup chicken broth |
Directions:
1. If the sausage is link and not bulk, remove the casings and mince. In a large skillet, brown the sausage and drain away the fat.
2. Return the meat to the pan, and add the butter, mushrooms, celery and onion; saute for 2-3 minutes or until onion is tender.
3. Stir in the spices.
4. Do NOT drain away the butter and sweat from the vegetables. Put the croutons in a large bowl and fold the contents of the pan in, giving the croutons some moisture.
5. Add the broth about a quarter cup at a time, otherwise the stuffing will turn to mush. Taste the mixture from time to time; if the consistency and flavor seem right to you, stop adding the broth.
6. Place the mixture in a 2-quart baking dish. Cover with foil and bake at 350F for 30 minutes.
7. Uncover and bake for 20 minutes more.
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