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

1/2 lb. Mild (or spicy) Italian Sausage, crumbled

1. Slice the bread in 1/4-1/2” slices and then dice into 1/4-1/2” cubes. 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. Place the dried bread chunks into a large bowl.
6. Add ingredients from large pan into bowl and mix well.
7. Salt & Pepper to taste
8. Cover and place in fridge overnight to let the flavors mix.

You can spread the stuffing on a cookie sheet and bake at 350F until your desired consistency is achieved.

OR Cover with foil and bake in a loaf pan at 400F for 30-35 minutes.

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