MUSHROOM, SAUSAGE, AND SAGE STUFFING
From Plated (Weeknight Dinners, Weekend Feasts and Everything in Between) by Elana Karp and Suzanne Dumaine
- 1-1/2 lbs. Cremini Mushrooms
- 2 Onion
- 4 stalks Celery
- 2 sprigs Sage
- 4 sprigs Thyme
- 1 large Sourdough Loaf, or Ciabatta loaf
- 3/4 lb. Sweet Italian Sausage
- 2 tbs. Tom Leonard’s Extra Virgin Olive Oil
- 2 tbs. Unsalted Butter
- 2 cups Chicken Stock
- 2 large Eggs
- Kosher Salt
- Freshly Ground Black Pepper
- Preheat the oven to 350°F.
- Quarter the mushrooms. Finely dice the onions. Finely chop the celery. Finely chop the sage leaves. Strip the thyme leaves from the stems. Cut the bread into large dice to yield about 8 cups and arrange on 2 baking sheets in a single layer. Toast in the oven until crunchy, about 15 minutes.
- While the croutons toast, remove and discard the casings from the sausage. In a large pan, heat 1 tablespoon of the olive oil over medium-high heat until shimmering. Add the sausage and break it up with a wooden spoon as it browns, 8 to 10 minutes. Remove to a large ovenproof baking dish.
- Place the same pan over medium heat and add the mushrooms, sage, and thyme. Cook until the mushrooms are golden brown, 7 to 9 minutes. Transfer the mushrooms to the baking dish with the sausage.
- Add 1 tablespoon of the butter and the remaining 1 tablespoon olive oil to the pan and heat over medium heat. When the butter is foamy, add the onions and celery and sauté until soft and translucent, 5 to 7 minutes. Transfer to the baking dish.
- Add the croutons to the baking dish along with the chicken stock and eggs. Season with salt and pepper and stir to combine. Spread in an even layer and dot with the remaining 1 tablespoon butter. (If making ahead, cover with foil and refrigerate overnight.) Cover with foil and bake for 20 minutes. Uncover and continue to bake until crisp on top, about 20 minutes longer.