MUSHROOM STUFFING RECIPE RECIPES

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MUSHROOM AND SAUSAGE STUFFING RECIPE | ANNE BURRELL …



Mushroom and Sausage Stuffing Recipe | Anne Burrell … image

Provided by Anne Burrell

Categories     side-dish

Total Time 2 hours 5 minutes

Cook Time 55 minutes

Yield 6 to 8 servings

Number Of Ingredients 12

Extra-virgin olive oil, for cooking
4 celery ribs, cut into 1/4-inch dice 
4 onions, cut into 1/4-inch dice 
Kosher salt 
3 cloves garlic, smashed and finely chopped 
1 pound cremini or button mushrooms, stemmed and cut into 1/4-inch slices 
1 1/2 pounds sweet Italian sausage, casings removed and meat crumbled 
2 cups dry white wine 
Peasant bread, crusts removed, cut into 1-inch chunks (about 12 cups) and toasted
1 cup walnuts, coarsely chopped 
1 bunch fresh sage, finely chopped 
3 to 4 cups chicken stock 

Steps:

  • Preheat the oven to 375 degrees F.
  • Coat a large wide pot with olive oil and toss in the celery and onions. Season with salt and cook the veggies over medium-high heat until soft and very aromatic, 8 to 10 minutes. Add the garlic and cook for an additional 1 to 2 minutes. Add the mushrooms and cook for 3 to 4 minutes.
  • Add the sausage and cook, breaking it into really small pieces with a metal spoon or spatula, until it's really brown and yummy, 12 to 15 minutes.
  • Add the white wine and cook until it has evaporated by half. (The mix will be pretty soupy, and that's okay.)
  • Combine the bread with the sausage mixture in a large bowl. Toss in the walnuts and sage and pour about half the chicken stock into the bowl. Using your hands, work to combine everything well -- really get in there and squish it up; it's fun! Add the remaining stock as needed to create a really moist mix. Taste and season with salt, if needed.
  • Transfer the mixture to a 9-by-13-inch baking dish and cover with foil. Bake until the stuffing is hot all the way through, about 30 minutes, then remove the foil and bake to brown the top, another 15 minutes.

SOURDOUGH BREAD STUFFING RECIPE | DAVE LIEBERMAN | FOO…



Sourdough Bread Stuffing Recipe | Dave Lieberman | Foo… image

Try the recipe for Sourdough Bread Stuffing, from Food Network's Good Deal with Dave Lieberman.

Provided by Dave Lieberman

Categories     side-dish

Total Time 1 hours 40 minutes

Prep Time 10 minutes

Cook Time 1 hours 15 minutes

Yield 6 to 8 servings

Number Of Ingredients 10

1-pound loaf sourdough bread
8 tablespoons butter
10 ounces cremini mushrooms, sliced 1/2-inch thick in both directions
Salt and freshly ground pepper
2 to 4 stalks celery with leaves, halved lengthwise and sliced
1 medium onion, chopped
About 10 sprigs fresh thyme, leaves stripped from the stems
10 to 12 fresh sage leaves, chopped
3 1/2 cups low-sodium chicken broth
3 tablespoons chopped Italian parsley leaves

Steps:

  • Preheat the oven to 350 degrees F. Grease a 2-quart baking dish and set aside.
  • Cut or tear the bread into 1-inch cubes and spread it evenly on 2 baking sheets. Toast the bread in the oven until completely dry and beginning to crisp and brown, about 20 minutes. Transfer to a large mixing bowl.
  • Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the mushrooms and a few pinches of salt and saute, stirring occasionally, until golden brown, about 6 to 8 minutes. Add celery, onion, 2 tablespoons butter, and thyme. Once the butter has melted, cook, stirring frequently, until the vegetables have softened, about 5 minutes. Add sage and remaining 4 tablespoons butter. Add chicken broth to skillet and stir to combine. Season with salt and pepper, to taste.
  • Transfer toasted bread cubes to a large bowl. Pour the chicken broth mixture over the bread cubes and toss to combine until the bread cubes absorb the liquid. Pour the mixture into the greased baking dish, and sprinkle with parsley. Bake in the center of the oven until heated through and the top is golden brown, about 40 minutes. Remove the stuffing from the oven and allow to cool about 15 minutes before serving.

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