Sausage & Mushroom Stuffing

Audio By Carbonatix

Serves 8

Ingredients:

1-2 loaves French bread, crust removed and torn into 1-inch pieces (about 16 ounces)
16 ounces ground mild Italian sausage
10 ounces mushrooms, chopped (you can use any mushrooms you’d like for this, but I like a wild mix or shiitakes)
½ cup salted butter, (1 stick), plus more for greasing
2 cups chopped yellow onions
2 cups diced celery
½ cup chopped flat-leaf parsley
1 tablespoon minced fresh sage
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh thyme
¼ teaspoon ground nutmeg
½ teaspoon kosher salt
½ teaspoon freshly cracked black pepper
2 ½ cups chicken broth
2 large eggs
1/2 cup freshly grated Parmesan cheese

A few notes on making this:

French bread that’s a few days old generally works the best for this. It needs to be really dried out. You can always also get a bag of dried sourdough or French bread cubes at your grocery store.

Feel free to use any type of mushroom that you like. If you can find a wild mix, those are great. I think shiitake mushrooms have the best flavor and generally use those.

To make ahead, stop after the first 30 minutes of baking. Cool and refrigerate overnight, then bring to room temperature before baking uncovered for 45 minutes.

Directions:

Preheat the oven to 300°F with a rack in the center position. Grease a 9x13-inch baking dish.
Add the bread to a large rimmed baking sheet in a single layer. Bake, stirring every 15 minutes, until dried out, about 45 minutes. Transfer to a large bowl. **No need for this step if you are using pre-dried bread**
Heat a large skillet over medium-high heat. Add the sausage and cook, stirring, breaking into pieces, until beginning to brown, 5 minutes. Then add the butter, mushrooms, onion and celery, continue cooking until the mushrooms and sausage are browned, about 5 minutes more.
Add the mushroom sausage mixture to the bowl with the bread. Add the parsley, sage, rosemary, thyme, nutmeg, salt, and pepper and toss to distribute evenly. Pour in 1½ cups of the chicken broth and gently toss to combine.
In a medium bowl, whisk together the eggs, Parmesan, and the remaining 1 cup of chicken broth. Add to the bread mixture and gently toss until thoroughly combined.
Transfer to the prepared baking dish. Cover with foil, and bake until set, about 30 minutes. Remove the foil and return to the oven uncovered. Bake until browned and crispy on top, about 45 minutes more.