Sunday, December 15, 2013
Italian Sausage and Mushroom Stuffing
1/2 lb sweet or hot Italian sausage - casings removed
2 TBSP butter
1/2 cup diced onion
1/2 cup diced celery
1 cup quartered mushrooms
2 cloves garlic - diced
1 TBSP fresh chopped thyme
2 TBSP fresh chopped sage
salt and pepper to taste
1/4 cup white wine or chicken stock
1 handful parsley - chopped
4 cups day old bread cut into 3/4" cubes (I used ener-G gluten free bread)
2 cups chicken stock with 2 TBSP butter - warmed
Preheat oven to 350.
Heat a pan over medium heat and cook sausage, breaking apart, until no longer pink - set aside.
Add butter, onions and celery to the pan and saute until tender, about 10 minutes. Add mushrooms, garlic, thyme, sage, salt and pepper and saute until everything is tender and barely brown. Add the 1/4 cup wine or stock, deglaze the pan and simmer until most of the liquid is evaporated.
Mix the sausage, vegetables, parsley and bread in a large bowl. Slowly add the warm stock and butter and mix until all the bread is moist.
Pour mix into a greased baking dish and cover with foil. Bake for 20 minutes, remove foil and continue baking until top is golden - about 10 minutes.