MUSHROOM AND SAUSAGE SOURDOUGH STUFFING

MUSHROOM AND SAUSAGE SOURDOUGH STUFFING image

Yield 8-10

Number Of Ingredients 13

INGREDIENTS
2 tablespoons butter
3 tablespoons olive oil
3 shallots, minced
2 pints cremini mushrooms, quartered
2 garlic cloves, minced
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh sage
1 pound Italian sausage, cooked and diced
1 loaf sourdough bread, cubed (about 8 cups)
4 cups turkey, chicken or vegetable broth
Kosher salt
Freshly ground black pepper

Steps:

DIRECTIONS 1. Preheat the oven to 350°. Lightly grease a large baking dish with nonstick spray. 2. Cook the vegetables: Heat the butter and olive oil in a large skillet over medium heat. Add the shallots and cook until fragrant, about 1 minute. Add the mushrooms and cook until they are lightly golden, 5 to 6 minutes more. 3. Add the garlic to the pan and cook until fragrant, 1 minute more. Stir in the rosemary, sage and sausage; cook, tossing occasionally, until heated through, 1 to 2 minutes. Transfer the mixture to a large bowl. 4. Prepare the stuffing: Add the bread to the bowl and toss with the mushroom mixture to combine. Gradually pour in the broth, tossing well as you pour to ensure it coats the bread mixture evenly. Season with salt and pepper. 5. Pour the stuffing into the prepared baking dish and bake until the stuffing is heated through and the top is golden brown, 30 to 40 minutes. Let cool slightly; serve warm.