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Wednesday, November 10, 2010

Herbed Bread Stuffing with Mushroom and Sausage

Make the Thanksgiving stuffing a bit more special this year. The My Recipes website has all sorts of great ways to make up a terrific Thanksgiving stuffing for your family. As far as for our family I like this recipe for Herbed Bread Stuffing with Mushrooms and Sausage because it is very similiar to the one that I prepare each year for our family and friends.

1 1/2 pounds peasant-style white bread

4 (4-ounce) links sweet turkey Italian sausage

2 teaspoons butter

1 pound cremini mushrooms, quartered

Cooking spray

2 cups chopped onion

1 1/4 cups chopped carrot

1 1/4 cups chopped celery

1/2 cup minced fresh parsley

1 tablespoon fresh thyme leaves

1 tablespoon minced fresh sage

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 large eggs

1 (14-ounce) can fat-free, less-sodium chicken broth
Preheat oven to 400°. Trim crust from bread. Cut bread into 1 1/2-inch cubes. Arrange bread cubes in a single layer on 2 jelly-roll pans. Bake at 400° for 10 minutes or until toasted. Reduce oven temperature to 350°. Cook sausage in a large nonstick skillet over medium-high heat 10 minutes, browning on all sides. Remove from pan; cut crosswise into 1/4-inch-thick slices. Melt butter in skillet over medium-high heat. Add mushrooms; sauté 4 minutes. Combine bread cubes, sausage, and mushrooms in a large bowl. Heat skillet over medium-high heat. Coat pan with cooking spray. Add onion, carrot, and celery; sauté 5 minutes or until lightly browned. Add parsley, thyme, sage, salt, and pepper; sauté 1 minute. Add to bread mixture. Combine eggs and broth, stirring with a whisk. Add to bread mixture; toss to coat. Spoon into a 13 x 9-inch baking dish coated with cooking spray. Bake at 350° for 45 minutes or until browned

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