Holiday Stuffing with Sausage & Mushrooms

You can use any bread that is at least moderately dense for this holiday stuffing. I happened to have rye dill bread, which I expect to be amazing! I’ll know for sure tomorrow at our Friendsgiving feast!

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Holiday Stuffing with Sausage & Mushrooms

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Ingredients

• 1 loaf rye dill bread (or flavor or your choice, but make sure it's dense enough to not get all soggy)
• 1 pound Italian sausage, crumbled and browned
• 1 cup sliced mushrooms
• 1/2 cup diced yellow onion
• 1/2 cup diced celery
• 3/4 cup butter
• 1/4 cup minced fresh parsley
• 3 teaspoons minced fresh sage
• 1 1/2 cups chicken broth
• Salt and pepper, to taste

Instructions

1. Heat oven to 200 (f).
2. Cut bread into 1 inch pieces and layer on a baking sheet.
3. Bake for 20 minutes. The bread should be dry on the outside, but not hard.
4. Brown the sausage. Use a slotted spoon to set on a paper towel covered plate. Dab the top with a paper towel to soak up some of the grease.
5. Saute the onion and celery in the sausage grease until soft. Use a slotted spoon to set on a paper towel covered plate. Dab the top with a paper towel to soak up some of the grease.
6. At this point, you can store the sausage, onion, and celery in an airtight container in the refrigerator until you're ready to finish and serve the stuffing.
7. Melt the butter in a large skillet.
8. Add the sausage, onion and celery and saute until its mixed and warm.
9. Mix with in a large bowl with the dried bread, along with the minced sage and parsley.
10. Add chicken broth until the mixture becomes moist but not overly wet.
11. Layer the mixture into a pre-greased baking dish. Cover with aluminum foil.
12. Cook in 350 (f) oven for 30 minutes.
13. Remove foil and cook for another 15-20 minutes, or to desired doneness.

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