mushroom sausage stuffing

i usually make this stuffing for thanksgiving. it works fine with out any meat too.

i vaguely combined these two recipes:

• bread and celery
• sausage stuffing

time: 1 hour

ingredients

• 1 lb ground susage
• 1 cup broth (chicken)
• 1 1/2 sticks of butter
• 2 baguettes
• 1 lbs of mushrooms
• 8 stalks celery
• 1 yellow onion
• 2 baguettes roughly

spices

• salt, pepper (to taste)
• poultry seasoning (3 tsps)
• rosemarry (2 tsps)

instructions

1. prep: preheat oven to 350F. cube the bread into small squares - make sure they’re pretty dry (not as dry as a crouton). if they aren’t dry, bake them for a few minutes (5-10m) while the oven heats up, or enough that they feel a bit drier. dice the onions, dice the celery, split the mushrooms into small parts (with a knife or your hands)

2. sweat mushrooms: in a large pan, sweat mushrooms for 10m over medium low heat, set aside

3. cook the meat: in the same pan, cook the sausage over medium heat until browned - then remove the meat with a slotted spoon, and save the leftover liquid for usage later

4. cook vegetables: in a larger pot, over low-medium heat, melt the butter, add the meat liquid, then add in the celery, and onions, and cook those for a few minutes over medium heat until they’re starting to soften, maybe 5-10m. they shouldn’t get brown at all.

5. combine: one at a time, add mushrooms, bread, sausage, broth, spices/seasonings to the pot. lower heat, and cook for 5-10m more minutes while mixing up the contents

6. bake: transfer the contents to a deep baking dish, or use a dutch oven of sorts. bake at 350F for 30-45m depending on how dry/moist you prefer your stuffing.

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