Temperature was in the low twenties at the farm this morning, and the mountains are all snow capped – its definitely starting to feel like Thanksgiving is right around the corner. And that means we’re getting lots of questions about our favorite stuffing recipes (that’s one of the things that happens when you’re in the crouton business!).
I’ll be posting some of my favorites in this space over the coming weeks, starting with today’s Sausage and Mushroom recipe. It’s absolutely delicious and whenever I make it, it seems I don’t prepare enough. For my vegetarian readers, I’ll be posting some equally great veggie stuffing recipes next week.
Olivia’s Sausage & Mushroom Stuffing
- 1 lb. bulk type pork sausage (like breakfast sausage)
- 2 tablespoons butter
- 5 oz. (2 cups) sliced mushrooms
- 1 cup (about ½ medium Spanish) onion, coarsely chopped
- 1 cup (2 large stalks) celery, coarsely chopped
- 2 teaspoons dry thyme leaves
- ½ teaspoon ground rosemary
- 4 cups (a 5 oz. bag) of Olivia’s Butter & Garlic Croutons (the Multi Grain w/Garlic are also good with this one.)
- 1 cup chicken broth (a little more or less depending if you like “wet” or “dry” stuffing)
- salt and pepper to taste
For preparation you will need a large skillet, at least 12″ across and 2-3″ deep. Fry pork sausage until completely cooked, crumbling and turning frequently. Prepare your vegetables, as above. When sausage is completely cooked, remove and defat. Clean skillet. Return it to medium heat and melt butter. Add vegetables and herbs and sauté about 10 minutes, until lightly cooked and onion begins to look clear. Turn off heat, add Olivia’s Croutons, chicken broth and salt and pepper to taste, stir gently and let stand about 5 minutes, stirring occasionally until liquid is absorbed. Yield 8-9 cups or 44 oz. Your stuffing is complete. You can use it in your bird, or put it in a covered casserole and bake 30-40 minutes and use it as a side dish. (For a crispy top remove the cover for the last 10 minutes)
If you give it a try, let me know what you think. Enjoy!