EVERYTHING STUFFING

EVERYTHING STUFFING image

Number Of Ingredients 12

8 cups of cubed bread (approximately 1.5 loafs of crusty bread with crust cut off and cut into rustic cubes)
1/2 lb bulk sausage, sage suggested but can use any variety
2 stalks celery (mostly diced but some bigger pieces too)
1 green apple (diced small bites, can leave peel on or not)
1+ cup fresh mushrooms, stems removed and sliced
2 cups stock (add more if need to make bread moist)
2 eggs
2 Tbs fresh sage
1/2 to 1 onion chopped
2-3 cloves garlic chopped
1/2+ toasted pecans cut into pieces
Butter or olive oil

Steps:

If bread is not stale, bake it approximately 20 minutes in oven heated to 200 Saute onion and garlic in butter or olive oil. Add mushrooms and cook a few minutes; add celery and cook; and lastly, add fresh sage and cook 30 seconds. Remove from heat and set aside. Cook sausage and drain on paper towel when finished. When cool, make sure sausage is crumbled into small pieces. Mix bread cubes, sausage, mushroom mixture, green apple, and pecans together. Whisk eggs and combine with stock. Pour stock/egg mixture over bread mixture so all pieces are combined. If needed, add a little extra stock to make sure all pieces are moist. Bake 40 minutes uncovered in 350 oven