I signed up to make stuffing for my twins’ Preschool Thanksgiving celebration. Not sure what I was going to do, I wandered aimlessly around the grocery store (only because I had no kids with me) waiting for inspiration to strike. And it did! I brought my new Mushroom and Sausage Stuffing (actually 2 baking dishes full) and it disappeared quickly! I got so many compliments on this whim that I decided to share it.
It’s quick and easy. I also prepared most of it the night before. I knew I would be pressed for time. When am I not? I cooked the onion and celery then the mushrooms, then the sausage and put it all in ziplock bags in the refrigerator to store. The next morning I heated it up all together with a little more butter and then added the chicken stock and brought it to a boil. What a timesaver in the morning! It’s perfect for Thanksgiving. So many things need to be cooked that day. It’s nice to be able to get some of it done the day before and still have fresh, hot stuffing. But if you want to do it all together, here’s how.
- 1 medium to large onion
- 3 stalks of celery
- 10 oz mushrooms, sliced
- 1 lb mild Italian sausage
- 4 tbs butter
- 2 tbsp olive oil
- 2 ½ cups of chicken stock (Have a little extra on hand to add if needed for further moistening.)
- Pepperidge Farm Classic stuffing with white and wheat bread, or cube your own french bread if you like.
- 1 Salt and pepper the sausage and cook sausage in a large pot until brown.
- 2 Remove sausage from the pot and set aside.
- 3 Add butter and olive oil to the pot and cook the onions and celery and mushrooms (adding salt and pepper at this stage) until they soften but are still slightly firm.
- 4 Add the sausage back to the pot and pour in the chicken stock.
- 5 Let the mixture come to a boil then turn off the heat.
- 6 Incorporate the bread a little at a time and stir in until all has been included. Add more chicken stock a little at a time if mixture is still too dry.