Preheat oven to 350°F (175°C). Spread the Bread on a baking sheet and toast for 10-15 minutes, or until lightly golden and dried out.
In a large skillet, heat the Olive oil over medium heat. Add the Sausage and cook, breaking it up with a spoon, until browned. Remove sausage from skillet and set aside.
Add the Fat to the skillet and cook the Vegetables until softened, about 7-10 minutes. Add the Mushrooms during the last 3 minutes of cooking.
In a large bowl, combine the toasted Bread, cooked Vegetables, Sausage, and Seasoning.
Gradually pour in the Broth, tossing gently to moisten the Bread. Do not over-saturate.
Transfer the stuffing to a greased baking dish. Cover with foil and bake for 20 minutes. Remove foil and bake for another 15-20 minutes, or until golden brown and heated through.
Ingredients
8
1 loaf450 gSourdough bread-cubed
1 lb450 gItalian sausage-removed from casing
1 cup240 mLCelery-diced
1 cup240 mLOnion-diced
1/2 cup120 mLMushrooms-sliced
1/4 cup57 gButter
2 tbsp30 mLOlive oil
4 cups960 mLChicken broth
1 tbsp15 mLFresh sage-chopped
1 tbsp15 mLFresh thyme-chopped
1 tsp5 mLDried rosemary-crushed
1 tsp5 mLSalt
1/2 tsp2.5 mLBlack pepper
Equipment
Baking sheet
Large skillet
Large bowl
9x13 inch baking dish
Instructions
Preheat oven to 350°F (175°C). Spread the Bread on a baking sheet and toast for 10-15 minutes, or until lightly golden and dried out.
In a large skillet, heat the Olive oil over medium heat. Add the Sausage and cook, breaking it up with a spoon, until browned. Remove sausage from skillet and set aside.
Add the Fat to the skillet and cook the Vegetables until softened, about 7-10 minutes. Add the Mushrooms during the last 3 minutes of cooking.
In a large bowl, combine the toasted Bread, cooked Vegetables, Sausage, and Seasoning.
Gradually pour in the Broth, tossing gently to moisten the Bread. Do not over-saturate.
Transfer the stuffing to a greased baking dish. Cover with foil and bake for 20 minutes. Remove foil and bake for another 15-20 minutes, or until golden brown and heated through.
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