Friday, December 9, 2011

7 Days of Thanksgiving Recipes - Sage Sausage Stuffing

My husband helps with the stuffing every year because he's the only one that won't eat it while he's cooking it.
Whoow!  It's been a long seven days of recipes.  Last one. This is a modified version of my mom's recipe.  I highly recommend stuffing half in the bird and cooking half in the oven to let your guests choose juicy or crunchy.  I knowing stuffing the bird is now considered "taboo", but seriously?  Is there anything better?

Mushroom Sausage Turkey Stuffing (1/2 in the bird)


1 Lb of Fresh Mushrooms, sliced
1 Lb of Sage-Flavored Sausage

1/2 Loaf of 12-Grain Bread of Bread of Choice, cubed
2 TBSP Olive Oil
2 TBSP Butter
2 Shallots, chopped
2 TBSP Garlic, minced
1/2 Onion, chopped
6 Celery Stalks, sliced
1/4 C fresh Parsley, chopped
1/3 C Mixed Fresh Herbs (sage, thyme, oregono, rosemary; light on the sage and rosemary because they can be overwhelming), chopped
1-1/2 C Walnuts
1 1/4 TSP Sea Salt
1/2 TSP Pepper
3 C Chicken Broth


Brown Sausage in a pan.  Drain and set aside. Add Butter and Olive Oil to a large pan or wok and heat over Medium-High Heat.   Stir-fry Garlic, Shallots, Onion, and Celery.  Add Mushrooms.  Add Parsley, Herbs, Salt, Pepper and mix well.  Add Sausage, Walnuts, and Bread Cubes.  Toss in pan until bread is slightly crispy.  Add Broth and mix well.  Add half to your bird, and reserve the other half in an oven-safe dish to bake later.

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