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Umami Stuffing

Umami Stuffing created by CJAY8248

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:
1hr 5mins
Serves:
Yields:
Units:

ingredients

directions

  • 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.
  • Return the meat to the pan, and add the butter, mushrooms, celery and onion; saute for 2-3 minutes or until onion is tender.
  • Stir in the spices.
  • 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.
  • 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.
  • Place the mixture in a 2-quart baking dish. Cover with foil and bake at 350F for 30 minutes.
  • Uncover and bake for 20 minutes more.
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RECIPE MADE WITH LOVE BY

@RussArulo
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@RussArulo
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"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."
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  1. CJAY8248
    Wonderful!! I followed the recipe as written but added 2 Tblsp. fresh sage and 1/2 tsp. granulated garlic and an egg. It took the full amount of broth to get it to the consistency I wanted. It was very tasty and a big hit with our meal tonight. I loved the addition of mushrooms. I will definately make this again. Thanks for sharing. Made for PAC Spring 2010.
    Reply
  2. CJAY8248
    Umami Stuffing Created by CJAY8248
    Reply
  3. RussArulo
    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.
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