Herbed Bread Stuffing with Mushrooms and Sausage

Herbed Bread Stuffing with Mushrooms and Sausage
Photo by Becky Luigart-Stayner

Ingredients

  • 2 teaspoons butter
  • 2 large eggs
  • ½ teaspoon salt
  • ½ cup minced fresh parsley
  • 1 ¼ cups chopped celery
  • 1 tablespoon fresh thyme leaves
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • + 23 more ingredients
    • Cooking spray
    • Cooking spray
    • 2 cups chopped onion
    • ¼ teaspoon freshly ground black pepper
    • 4 (4-ounce) links sweet turkey Italian sausage
    • 4 (4-ounce) links sweet turkey Italian sausage
    • 2 teaspoons butter
    • 2 large eggs
    • 1 ½ pounds peasant-style white bread
    • ½ teaspoon salt
    • 1 tablespoon minced fresh sage
    • 1 ¼ cups chopped celery
    • 2 cups chopped onion
    • 1 (14-ounce) can fat-free, less-sodium chicken broth
    • 1 tablespoon fresh thyme leaves
    • ¼ teaspoon freshly ground black pepper
    • 1 pound cremini mushrooms, quartered
    • 1 ½ pounds peasant-style white bread
    • 1 pound cremini mushrooms, quartered
    • 1 tablespoon minced fresh sage
    • ½ cup minced fresh parsley
    • 1 ¼ cups chopped carrot
    • 1 ¼ cups chopped carrot

Preheat oven to 400°.

Trim crust from bread. Cut bread into 1 1/2-inch cubes. Arrange bread cubes in a single layer on 2 jelly-roll pans. Bake at 400° for 10 minutes or until toasted.

Reduce oven temperature to 350°.

Cook sausage in a large nonstick skillet over medium-high h...

View full recipe at My Recipes

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