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Sausage and mushroom stuffing Recipe

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This recipe for Sausage and mushroom stuffing, by , is from Reed's and Carroll's "Sharing Our Family Favorites", one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jackie Overbaugh, Feltner
Added: Thursday, October 6, 2005


Peperidge farm country style stuffing (white and wheat) enough to equal 10 cups

1 pound italian turkey sausage(hot or sweet whichever you prefer)
cooking spray
1 teaspoon canola oil
3 cups of finely chopped onion
1 1/2 cups finely chopped celery
1(8 ounce )package presliced mushrooms
1 teaspoon dried thyme
1 teaspoon dried rubbed sage
1 teaspoon dried rosemary
1/2 teaspoon marjoram
1/2 teaspoon black pepper
1/3 cup chopped fresh parsley
1 1/2 cups fat free chicken broth

remove casings from the sausage.Cook the sausage in a large nonstick skillet coated with cooking spray until browned.stirring to crumble.Place sausage in a large bowl.heat canola oil in pan over medium heat.Add the onion,celery,and mushrooms.cover and cook 10 minutes or until vegetables are tender,stirring occasionaly.remove from heat;stir in thyme and next 4 ingredients(through pepper).Add onion mixture and parsley and bread to sausage.toss gently to combine.Add broth stir until moist (add more as needed)
heat oven to 350 degrees. spoon bread mixture into a 13x 9 inch baking dish coated with cooking spray
Cover and bake at 350 degrees for 15 minutes.Uncover and bake an additional 20 minutes or until top is crusty.

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