Holiday Stuffing with Mushrooms and Sausage

Name: Holiday Stuffing with Mushrooms and Sausage
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4 to 6 servings
Ingredients: 1 pound sliced firm white sandwich, French, or Italian bread including crusts cut into 1/2 cubes; 1/4 to 1/2 cup unsalted butter; 2 cups chopped onions; 1 cup finely chopped celery; 1/4 to 1/2 cup minced parsley; 1 tablespoon minced fresh sage or 1 teaspoon dried sage; 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme; 3/4 teaspoon salt; 1/2 teaspoon black pepper; 1/4 teaspoon grated or ground nutmeg; 1/8 teaspoon ground cloves; 1/3 to 1 cup chicken stock or broth; 2 large eggs, well beaten; 1 pound button mushrooms, sliced; 1 pound sausage

Pairs With Merlot, Pinot Noir

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Difficulty:: Easy
Prep Time:: 10 minutes
Cook Time:: 50 minutes
Total Time:: 60 minutes
Yield:: 4 to 6 servings

Ingredients

1 pound sliced firm white sandwich, French, or Italian bread including crusts cut into 1/2 cubes 2 pounds sliced firm white sandwich, French, or Italian bread including crusts cut into 1/2 inch cubes
1/4 to 1/2 cup unsalted butter 1/2 to 1 cup unsalted butter
2 cups chopped onions 4 cups chopped onions
1 cup finely chopped celery 2 cups finely chopped celery
1/4 to 1/2 cup minced parsley 1/2 to 1 cup minced parsley
1 tablespoon minced fresh sage or 1 teaspoon dried sage 2 tablespoons minced fresh sage or 2 teaspoons dried sage
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme 2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
3/4 teaspoon salt 1 1/2 teaspoons salt
1/2 teaspoon black pepper 1 teaspoon black pepper
1/4 teaspoon grated or ground nutmeg 1/2 teaspoon grated or ground nutmeg
1/8 teaspoon ground cloves 1/4 teaspoon ground cloves
1/3 to 1 cup chicken stock or broth 2/3 to 2 cups chicken stock or broth
2 large eggs, well beaten 4 large eggs, well beaten
1 pound button mushrooms, sliced 2 pounds button mushrooms, sliced
1 pound sausage 2 pounds sausage

Instructions

Preheat the oven to 400 degrees Fahrenheit Toast on a large baking sheet, stirring several times, until golden brown, 5 to 10 minutes One pound bread cubes.
Turn into a large bowl. Heat in a large skillet over medium-high heat until the foam subsides: 1/4 to 1/2 cup unsalted butter.
Add and cook, stirring, until tender, about 5 minutes: 2 cups chopped onions 1 cup finely chopped celery.
Remove from the heat and stir in: 1/4 to 1/2 cup minced parsley 1 tablespoon minced fresh sage or 1 teaspoon dried sage 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme 3/4 teaspoon salt 1/2 teaspoon black pepper 1/4 teaspoon grated or ground nutmeg 1/8 teaspoon ground cloves.
Add to the bread cubes and toss until well combined Stir in, a little at a time, until the stuffing is lightly moist but not packed together: 1/3 to 1 cup chicken stock or broth, or as needed.
Adjust the seasonings. If you desire a firm dressing and are baking in a dish, stir in: 2 large eggs, well beaten browned sausage cooked button mushrooms Bake separately in a dish. Stuffing is done when it reaches an internal temperature of 165 degrees Fahrenheit.