Umami Stuffing

A recipe developed on the fly for Thanksgiving 2008 when there was a disagreement about how the stuffing should be prepared; I wanted savory, everyone else wanted sweet. At the end of the day, there was less of mine to put away. The rich earthiness of this dish is a nice counterpart to sweeter aspects of a Thanksgiving meal as well as a pleasant support for the meat, be it ham or turkey, or even tofurkey or turducken. Adjust the spiciness of the sausage to your liking.

• Ready In: 1 hr 5 mins
• Serves: 6-8
• Yields: 6-8 cups

Ingredients

• 1⁄2 lb Italian sausage
• 1⁄4 cup unsalted butter
• 1⁄2 lb mushroom, sliced
• 3⁄4 cup celery, cut lengthwise and chopped
• 1  medium  white onion, chopped
• 1⁄2 teaspoon ground cumin
• 1⁄2 teaspoon coriander powder
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 6  cups  dry bread cubes
• 1  cup chicken broth

Directions

1. If the sausage is link and not bulk, remove the casings and mince. In a large skillet, brown the sausage and drain away the fat.
2. Return the meat to the pan, and add the butter, mushrooms, celery and onion; saute for 2-3 minutes or until onion is tender.
3. Stir in the spices.
4. Do NOT drain away the butter and sweat from the vegetables. Put the croutons in a large bowl and fold the contents of the pan in, giving the croutons some moisture.
5. Add the broth about a quarter cup at a time, otherwise the stuffing will turn to mush. Taste the mixture from time to time; if the consistency and flavor seem right to you, stop adding the broth.
6. Place the mixture in a 2-quart baking dish. Cover with foil and bake at 350F for 30 minutes.
7. Uncover and bake for 20 minutes more.