Friday, December 30, 2011

Teresa's Thanksgiving Stuffing

5 tablespoons of softened butter
6 cups store-bought bread crumbs
1 tablespoon extra-virgin olive oil
1 pound mild Italian sausage
1 pound of portabello mushrooms
1 large onion, chopped
3 large carrots, peeled and diced
2 large ribs of celery, chopped
½ cup minced fresh parsley
½ tablespoon of thyme
1 tablespoon of minced fresh sage
1 teaspoon of minced garlic
1 teaspoon of salt
Pepper to taste
3 large eggs, lightly beaten
4 cups of chicken broth


Heat oven to 350º.  Coat a 9 by 13 inch casserole dish with 1 tablespoon of butter.  Place bread crumbs in a very large bowl.  Heat oil in a large pan over medium-high heat; add sausage and cook until nicely browned on all sides.  Remove from pan and set aside to cool.  Drain all but 3 tablespoons of the fat from the pan, and then add the mushrooms and stir, scraping up any browned bits with a wooden spoon.  Cook until lightly browned, about 4 minutes.  Add mushrooms to bread crumbs.

Return the pan to medium-high heat and melt the remaining 4 tablespoons of butter.  Add onion, carrots, garlic and celery and sauté, stirring occasionally, until lightly browned and soft, about 5 minutes.  Add parsley, thyme, sage, salt and pepper and cook 1 more minute.  Add to bread cubes and mushrooms; stir to combine.

Add sausage to stuffing mixture, along with eggs and broth, mix well.  Spoon mixture into the casserole dish and bake uncovered until top is lightly browned and crusty, about 1 hour.

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