Savory Sausage and Mushroom Stuffing

Rick Rodgers

• Ready In: 1 hr 30 mins
• Serves: 8

Ingredients

• 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

1. 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.
2. 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.
3. Add the remaining 2 tablespoons oil to the skillet and heat over medium heat.
4. Add mushrooms; cook until mushrooms give off their juices, they evaporate, and the mushrooms begin to brown, about 8 minutes.
5. Add the mushrooms to the sausage in the bowl; mix in the bread crumbs, mushrooms, Parmesan cheese, and parsley.
6. Gradually stir in about 1 1/2 cups of broth; season with salt and pepper to taste.
7. 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).