I was just thinking about what I should make this weekend for my Grandma's family Thanksgiving, and I thought about this yummy Sausage Stuffing from last year... it might make a repeat appearance!

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Last Sunday we got together for "Thanksgiving" with my Grandma's family - extended family.  My Grandma came from a family of 8 brothers and sisters.  Every year they (along with their children, their children's children, and so on...) get together for a family reunion in the church basement for a potluck Thanksgiving dinner.  Now, it is a great time for us to see our cousins and for our kids to play together.

Last year I brought a chocolate meringue pie.  This year, I decided to go the savory route and put a new spin on traditional stuffing/dressing by adding sausage.  I loved the extra spice and flavor it added.  Since turkey can sometimes be a little bland, this is the perfect way to add real flavor to the Thanksgiving plate.

*Note, this photo was pre-baking.  We had to mad-dash out the door as soon as it was done, so I forgot to take a picture.  The end result was nicely browned on top and moist inside.

Sausage, Herb & Mushroom Dressing (serves 8-10)

1 pound of sausage
16 cups of sourdough bread cubes, 1-inch
1 stick of butter
2 cups of yellow onions, 1/2 inch dice
1 cup of celery, 1/2 inch dice
2 cups of mushrooms, sliced
2 tablespoons of flat-leaf parsley, chopped
2 tablespoons of thyme, minced
6 sage leaves, julienned
1 tablespoon of sea salt
1 tablespoon of pepper
3 cups of chicken stock (plus more, depending on bread)
2 eggs






Preheat the oven to 350 degrees.  Toast bread on a baking sheet for 6 minutes.






Brown sausage, remove from fat and drain on a paper towel.



Meanwhile, in a large saute pan, melt the butter and saute the onions, celery, mushrooms with parsley, thyme, sage and salt & pepper for 10 minutes until they begin to soften.



Place sausage, vegetable mixture and bread cubes in a large mixing bowl.



Beat together the stock and eggs.



Add it to the bread mixture and toss together.  The mixture should seem moist - add more stock until it seems moist, but not sopping.

Pour into a casserole dish.  Bake uncovered for 30-35 minutes.
 
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