Italian Sausage & Herb Stuffing
It's Wednesday, April 26, 2017. That's 7 months and 1 day until Thanksgiving, folks! While the seasons tend to dictate the way many of us eat, comfort food knows no bounds. I'm talking carbed out, gooey, crunchy, stuffing that can't wait until Turkey Day to get in that belly!
INGREDIENTS:
1 TBSP butter
⅔ lb Italian sausage
1 ½ cups roughly chopped button mushrooms
2 medium shallots, diced
1 medium carrot, diced
2 stalks diced celery
1 tsp kosher salt
1 tsp freshly ground black pepper
½ tsp dried sage
½ tsp dried rosemary
½ tsp dried thyme
3 cloves garlic, minced
4-5 cups day old bread, 1 inch cube
⅓ cup raisins
½ cup parsley, minced
⅔ cup grated Parmigiano-Reggiano
2 cups chicken broth plus more as needed
2 eggs
Hey everyone and welcome back to Isobe Food! I hope you’re having a great day. Honestly, I'm a little homesick today. But you know what? I’ve got something perfect… A little comfort food action. We have Italian Sausage & Herb Stuffing. This is perfect as a side dish or even better for stuffing chickens. Let's get started!
Melt the butter in a large sauté pan over medium high heat. Brown the Italian sausage, breaking up the mince into small morsels. Cook for about 3 minutes and add in the mushrooms along with a large pinch of salt. Sauté for 2-3 minutes to release some of the water.
Next, add in the shallots, carrot, celery, kosher salt, freshly ground black pepper, dried sage, dried rosemary, and dried thyme. Sauté until translucent.
Add in the garlic and cook for another minute stirring occasionally, and then splash in a small amount of chicken stock. Scrape the bottom of any brown bits to deglaze the pan. Add the mixture to a large mixing bowl. Add in the bread, raisins, fresh parsley, Parmigiano-Reggiano, chicken broth, and eggs. Mix the stuffing until fully incorporated adding more stock if needed to adjust the texture. Let sit for 5 minutes to allow the liquid to be absorbed.
You can use the stuffing for stuffed chicken or simply bake as is in a oven safe casserole dish at 375F for 35-40 minutes or until golden brown on top.
