Sausage Stuffing

Grant's Thanksgiving Sausage Stuffing - Grant Wilson Original
10-12 servings

1 Loaf Italian Bread, sliced 1/2 inch thick

1 Stick Salted Butter
1 Large Red Onion, diced
2 Large Shallots, diced
4 Stalks Celery with leaves, diced
5 Sprigs Fresh Thyme
2 Sprigs fresh Sage
3 Tbsp Fresh Parsley with stems, chopped fine
1-2 Sprigs Fresh Rosemary
1/2 Cup White Wine
5 Green Onions, sliced
2 8oz Packages Baby Bella Mushrooms, diced
5 Cloves Garlic, diced or pressed
2 Chicken Bouillon Cubes (large)
Salt & Pepper

1 lb. Spicy (or mild) Italian Sausage, crumbled

1 Qt Chicken Broth
1 tsp Fresh-Ground Pepper
1 Large Sprig Rosemary

1. Toast Bread on a cookie sheet in the oven at 275F until completely hard and dried out.
2. Melt Butter in a large deep saucepan. When melted, add Onion, Shallots, Celery, Thyme, Sage, Parsley, Rosemary, Wine, Green Onions, Mushrooms, Garlic, & Bouillon Cubes. Sauté until everything is tender.
3. In a separate pan, fry up the Sausage, making sure to break it up into small chunks as it cooks.
4. When Sausage is done, add it to the vegetable mixture you just sautéed.
5. In a small saucepan, boil Chicken Broth, Pepper, and Rosemary until Rosemary is wilted. Turn off heat.
6. Crumble dried Bread into a large bowl, breaking it into approximately 1/2 inch to 1 inch pieces.
7. Add ingredients from large pan into bowl and mix well.
8. Slowly ladle in the broth, one laden-full at a time, stirring thoroughly after each dose. Only put in enough to lightly moisten the dried bread. No more than that.
9. Salt & Pepper to taste
10. Cover and place in fridge overnight to let the flavors mix.

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