Laura'S Sausage, Wild Mushroom And Sourdough Stuffing Recipe

Name: Laura'S Sausage, Wild Mushroom And Sourdough Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb sourdough bread, cubed 1/2 inch thick; 1 lb bulk boulder pork sausage; 1/8 cup butter (possibly more); 1 large yellow onion, chopped; 3 -5 large celery ribs, chopped; 3 garlic cloves, minced; 3/4 cup good quality chicken stock (not low sodium) or 3/4 cup broth (not low sodium); 1/4 cup dry white wine; 1 1/2 lbs wild mushrooms, chopped, not too small; 1/2 cup chopped fresh poultry seasoning (not dried!); 1/2 - 3/4 cup chopped fresh parsley; 2 eggs, beaten until blended

Servings: persons

1 lb sourdough bread, cubed 1/2 inch thick
1 lb bulk boulder pork sausage
1/8 cup butter (possibly more)
1 large yellow onion, chopped
3 -5 large celery ribs, chopped
3 garlic cloves, minced
3/4 cup good quality chicken stock (not low sodium) or 3/4 cup broth (not low sodium)
1/4 cup dry white wine
1 1/2 lbs wild mushrooms, chopped, not too small
1/2 cup chopped fresh poultry seasoning (not dried!)
1/2 - 3/4 cup chopped fresh parsley
2 eggs, beaten until blended

1
lace bread cubes on a large baking sheet -- toast at 400 degrees until lightly brown (about 12 min) Transfer the bread to an extra large bowl.
2
In a large frying pan over medium heat, cook the sausage until well cooked and crumbled (about 10 min.) Drain fat -- transfer to the large bowl with the bread.
3
Add the butter to the drippings in the pan, reduce the heat to low/medium and melt the butter while scraping the bits of the pan. Add the onion and celery and saute' for 1.5 minutes. Add garlic at the very end until fragrant (about 1 min). Transfer to the bowl with the bread.
4
In the same pan, add some butter and a splash of wine and saute' the mushrooms until juices are rendered. Add to the bread. Add the poultry seasoning, parsley and fold in the eggs until all bread/mixture is well-coated. Dust with salt and petter and pour just a little bit of dry white wine (1/4 cup or less) into the mix and blend. Mixture should be very well blended and moist.
5
Butter a large, deep baking dish (at least 13 x9). Add stuffing mixture to dish and bake covered with foil at 325 degrees for 30 minutes. Uncover, stir mixture and bake until the top is lightly crisp (about 30 minutes longer).
6
Happy Thanksgiving!

647

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb sourdough bread, cubed 1/2 inch thick, 1 lb bulk boulder pork sausage, 1/8 cup butter (possibly more), 1 large yellow onion, chopped, and more.

Yes, Laura'S Sausage, Wild Mushroom And Sourdough Stuffing falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Laura'S Sausage, Wild Mushroom And Sourdough Stuffing

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