"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Sausage, Mushroom and Sage Stuffing Recipe

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This recipe for Sausage, Mushroom and Sage Stuffing, by , is from Patti's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patti Leake
Added: Saturday, November 11, 2006

Category:
Category:

Ingredients:  
Ingredients:  
stick butter, softened
10 C. unseasoned dry bread cubes (2 loaves of day old French bread work great)
1 T. olive oil
3/4 lb. Mild/sage sausage
1 lb. mushrooms, wiped or brushed clean, stems trimmed, and quartered
1 large yellow onion (about 12 oz.), chopped
2 large ribs celery, chopped
1/2 C. fresh minced parsley
1 T. fresh thyme leaves
1 T. minced fresh sage (skip if using sage sausage)
1 t. salt
freshly ground pepper
3 large eggs, lightly beaten
4 C. chicken broth

Directions:
Directions:
Preheat oven to 350F. Coat deep 9 x 13-inch baking pan with 1 tablespoon butter. Place bread cubes in very large mixing bowl. In 10-inch saute pan, heat oil over medium-high and swirl to coat pan. Cook sausage until browned. Remove and let cool. Drain all but 3 tablespoons fat. Add mushrooms to pan and saute, stirring frequently, until lightly browned, about 4 minutes. Add to bread.

Return pan to heat and add remaining 4 tablespoons butter. Swirl to coat pan and add onion and celery. Saute, stirring frequently, until soft and lightly browned, about 5 minutes. Add parsley, thyme, sage, salt and few grinds pepper, and saute 1 more minute. Combine mixture with bread.

Add sausage to stuffing. Add beaten eggs and broth and mix well. Place stuffing in prepared pan and bake uncovered until top is lightly browned and crusty, about 1 hour

 

 

 

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