Savory Sausage and Mushroom Stuffing
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“Rick Rodgers”
Savory Sausage and Mushroom Stuffing
0 recipe photos
READY IN:1hr 30mins |
SERVES:8 |
UNITS:US |
|
Ingredients Nutrition
- 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
- 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.
- 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.
- Add the remaining 2 tablespoons oil to the skillet and heat over medium heat.
- Add mushrooms; cook until mushrooms give off their juices, they evaporate, and the mushrooms begin to brown, about 8 minutes.
- Add the mushrooms to the sausage in the bowl; mix in the bread crumbs, mushrooms, Parmesan cheese, and parsley.
- Gradually stir in about 1 1/2 cups of broth; season with salt and pepper to taste.
- 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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Savory Sausage and Mushroom Stuffing