Sausage & Mushroom Stuffing
Serving Size: Yield 8-9 cups or 44 oz.
1 lb bulk type pork sausage (like breakfast sausage) Turkey Sausage works, too.
2 Tablespoons butter
5 oz (2 cups) sliced mushrooms
1 cup (about 1/2 medium Spanish) onion, coarsely chopped
1 cup (2 large stalks) celery, coarsely chopped
2 teaspoons dry thyme leaves
1/2 teaspoon ground rosemary
4 cups or 5oz Croutons or Stuffing Mix
1 cup chicken broth (a little more or less depending if you like “wet” or “dry” stuffing)
salt and pepper to taste
For preparation you will need a large skillet, at least 12″ across and 2-3″ deep. Fry sausage until completely cooked, crumbling and turning frequently. When sausage is completely cooked, remove and de-fat. Clean skillet.
Return it to medium heat and melt butter. Add vegetables and herbs and saute about 10 minutes, until lightly cooked and onion begins to look clear. Turn off heat, add croutons or bread cubes, cooked sausage, chicken broth and salt and pepper to taste, stir gently and let stand about 5 minutes, stirring occasionally until liquid is absorbed.
Your stuffing is complete. You can use it in your bird, or put it in a covered casserole and bake 30-40 minutes and use it as a side dish. (For a crispy top remove the cover for the last 10 minutes.)