SKILLET STUFFING WITH ITALIAN SAUSAGE AND WILD MUSHROOMS

Skillet Stuffing With Italian Sausage and Wild Mushrooms image

Provided by Anna Stockwell

Yield 8 servings

Number Of Ingredients 13

2 crusty white demi baguettes (about 10 1/2 ounces), cut into 3/4" cubes (about 8 cups cubes)
2 tablespoons extra-virgin olive oil, divided
1/2 pound hot or sweet Italian sausage, casings removed
1 medium onion, chopped
8 ounces wild mushrooms, cut into large pieces
2 tablespoons finely chopped sage
1 cup dry white wine
2 large eggs
1 1/4 cups low-sodium chicken broth
1 1/2 ounces finely grated Parmesan or Pecorino (about 1/2 cup)
1 tablespoon Dijon mustard
1 1/4 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Steps:

Preheat oven to 425°F. Toast bread on a rimmed baking sheet until dry, about 10 minutes. Let cool. Reduce oven temperature to 375°F.
Meanwhile, heat 1 Tbsp. oil in a 12" cast-iron skillet over medium-high. Add sausage and cook, breaking into pieces with a spatula, until browned, about 7 minutes. Add onion, mushrooms, and sage and cook, stirring occasionally, until well browned, 8-10 minutes. Add wine and cook, stirring occasionally, until reduced by half. Let cool slightly.
Whisk eggs, broth, cheese, mustard, salt, and pepper in a large bowl. Add sausage mixture, reserving skillet, and bread and toss to combine. Let sit 5 minutes, toss again, then pack back into skillet.
Bake stuffing until lightly browned on top and cooked through, about 20 minutes.