One of the final recipes (two left!) that was a part of the Elite Eight from our Thanksgiving Side Dish Challenge is here! This savory stuffing is great to stuff in your Thanksgiving turkey, but I also suggest stuffing a nice pork loin. The heartiness of the sausage and the texture of the mushrooms goes perfectly together, and the hint of green pepper sweetens it just a tad. I actually kept this recipe on the simpler side when it comes to the number of ingredients - I'm usually not one to keep it simple. However, with this stuffing, simple works! Enjoy!
What You'll Need:
- 4 tablespoons extra virgin olive oil, divided
- 1 pound ground sausage
- 2 cloves garlic, finely chopped
- 1 green pepper, small dice
- 6 ounces fresh mushroom trio (I used shiitake, portobello, and yellow oyster)
- 1/2 cup dry white wine
- Salt and pepper
- 12 ounce bag cubed potato bread (I used Martin's)
- 6 cups chicken stock
- Fresh herbs: sage, thyme, rosemary
1. In a skillet, heat two tablespoons of olive oil and add your sausage. Using a spatula, break up the sausage as it cooks and browns. While that is browning, in a saucepan heat the remaining two tablespoons of olive oil and saute garlic and green pepper until pepper begins to soften.
2. Chop your mushrooms to equal size, mirroring the size of the pepper - a small dice should be good. Add the mushrooms to the saucepan, and add white wine. Add salt and pepper and cook until mushrooms are soft and wine reduces. Add cooked sausage to the pan, and stir to incorporate. Remove from heat.
3. In a large mixing bowl, combine bread, sausage-mushroom mixture, and chicken stock. Add chicken stock slowly, and stop when the stuffing is to the consistency you like. I like very broken-down stuffing, some people like their bread to still have a crunch. It's up to you - you could add 1 cup of stock, you could add all 6 cups. Pour mixture into a large baking dish.
4. Transfer baking dish to a 350-degree oven and cook for 25 minutes. Remove from oven, stir so the bread from the bottom can rotate to the top and brown as well. Cook for another 10 minutes until golden brown and bubbling. Chop fresh herbs and garnish. Enjoy!