Sausage-mushroom stuffing

Sausage-mushroom stuffing




1 lb. sweet Italian sausage

4 cups sliced mushrooms

2 1/2 cups chopped celery

2 cups chopped onion

3 garlic cloves, finely chopped

1 tsp. salt

1 tsp. dried sage leaves

3/4 tsp. ground pepper

1/2 tsp. dried thyme leaves, crumbled

5 cups stale whole-wheat bread cubes (about 10 slices)

5 cups stale white bread cubes (about 10 slices)

1/3 cup chopped parsley

Chicken broth



Remove the casings from the sausage and break the sausage into

small pieces. In a large saucepot, cook the sausage over medium

heat, stirring frequently until browned. With slotted spoon,

remove the sausage from pot and reserve.



Discard all but 2 tablespoons of the drippings. Add mushrooms,

celery, onion, garlic, salt, sage, pepper and thyme. Cook,

stirring occasionally, about 15 minutes until celery and onion

are softened.



Remove pot from heat. Stir in sausage, bread cubes and parsley.



Spoon the stuffing loosely into the turkey body cavity and neck

(the stuffing expands as it cooks) or place it in a buttered 2

1/2-quart baking dish. (If you want a moister stuffing, add a

little chicken broth and toss to mix thoroughly.)



If you do not want to bake the stuffing inside the turkey, or

have some left over, cover it with aluminum foil, and bake

alongside the turkey in a 325-degree oven for the last hour.

Remove the foil and bake 10 minutes longer to crisp the top.



Makes 10 to 12 servings.



Note: To make stale bread, you can leave bread slices out

uncovered for a day, or bake in a 300-degree oven for about 10 to

15 minutes.