Thanks for stopping by and celebrating Fakesgiving week with me.
As you saw earlier this week we are wild for berries… Cranberries. But Thanksgiving dinner can’t only consist of fine berry side dishes. You have to have something a little more filling. That is where my sausage and mushroom stuffing comes in handy. This recipe is tried and tested over many years and it is always requested for Thanksgiving and Christmans dinners. And let’s be honest… Food is just better anytime you add pig to the equation.
- 1lb ground sausage (pork, chicken, or turkey)
- 3 cups sliced mushrooms (I use baby portabella)
- 1 large onion (finely chopped)
- 4 cloves garlic (minced)
- 6 whole wheat ciabatta rolls (cubed)
- 1 1/2 cups celery (chopped)
- 2 cups broth (chicken or turkey)
- 1 tablespoond dried sage.
- Dry cubed bread over night.
- Pre-heat oven to 350 degrees.
- Brown sausage in a non-stick skillet (do not drain). Add veggies and saute until tender.
- Mix sausage/veggie mixture, dried bread cubes, and sage in a large bowl.
- Slowy add broth and mix until evenly moist (you may not have to use all the broth)
- Transfer into baking dish that has been coated with non-stick cooking spray.
- Bake uncovered for about 30 minutes or until lightly brown.