Thanksgiving Sage Sausage Stuffing
Green Coat Catering
- 2 loaves white sandwich bread
- 2 8 count hamburger or hot dog buns
- 2 medium chopped onions
- 2 heads chopped celery
- 1 cup butter
- 16oz of sliced baby Portobello mushrooms
- 2 16 oz pork sausage with sage
- 32 oz of turkey or chicken stock/broth (divided)
- salt & pepper to taste
Tear bread/buns into 1/2-1/4 inch pieces, spread out on cookie sheet and set aside. Sauté onions and celery in butter on medium until soft, add 1/2 the stock and reduce to simmer. In separate sauté pan, cook sausage. Stir throughout; breaking the sausage down to "crumbles." Once sausage is cooked, add mushrooms and sauté until mushrooms absorb sausage drippings.
In a large mixing bowl, layer bread, onion/celery mixture, sausage/mushroom mixture, repeat layers, and mix by hand. Stuffing should be moist. If not, gradually sprinkle the remaining stock until stuffing is moist and sticks together. Add salt & pepper to taste.
If you stuff the turkey with a portion, follow instructions for turkey baking time. If not, loosely fill a baking dish, cover with aluminum foil and bake for 30 mins at 300 degrees.