Herbed Bread Stuffing With Mushrooms and Sausage
- Ready In:
12 1-cup servings
- 1 peasant bread (1 1/2 lb)
- 4 Italian turkey sausage links
- 2 teaspoons butter
- 1 lb cremimi mushroom, quartered
- cooking spray
- 2 cups onions, chopped
- 1 1⁄4 cups carrots, choped
- 1⁄2 cup fresh parsley, minced
- 1 tablespoon fesh thyme leaves, minced
- 1 tablespoon fresh sage, minced
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
- 2 large eggs
- one can chicken broth (14oz)
- Preheat oven to 400°F.
- Trim crust from bread. Cut bread into 1 1/2 -inch cubes. Arrange bread cubes in a single layer on 2 jelly-roll pans. Bake at 400°F for 10 minutes or until toasted.
- Reduce oven temperature to 350°F.
- Cook sausage in a large nonstrick skillet over medium-high heat 10 minutes, browning on all sides. Remove from pan; cut crosswise into 1/4-inch thicke slices.
- Melt butter in skillet over medium-high heat. Add mushrooms; sauté 4 minutes. Combine bread cubes, sausage, and muusrooms in a large bowl.
- Heat skillet over medium-high heat. Coat pan with cooking spray. Add onion, carrot and celery; sauté 5 minutes or until lightly browned. Add parsley, thyme sage, salt and pepper; sauté 1 minute. Add to bread mixture. Combine eggs and broth, stirring with a whisk. Add to bread mixture; toss to coat. Spoon into a 13x9-inch baking dish coated with cooking spray. Bake at 350F for 45 minutes or until browned.
- TIP: Making your own bread cubes is easy and yields delicious results. You can prepare the toasted bread cubes two to three days before Thanksgiving; store at room temperature in a zip-top plastic bag. If there's space in the oven, bake the stuffing while the turkey roasts. otherwise, bake it in the morning, and reheat it while the turkey stands.
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