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CLASSIC STUFFING
CLASSIC STUFFING
Healthy recipes offer you Classic Stuffing, we hope you like it
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Course: Side Dish
Keyword: Classic Stuffing
Prep Time: 20 minutes minutes
Cook Time: 1 hour hour
Total Time: 1 hour hour 20 minutes minutes
Servings: 8
Ingredients
- 1 1//2 CUPS FINELY CHOPPED YELLOW ONION
- 1 CUP FINELY CHOPPED CELERY
- 3/4 CUP (1 1/2 STICKS) SALTED BUTTER
- 8 OUNCES SWEET ITALIAN SAUSAGE
- 1/2 CUP FINELY CHOPPED MUSHROOMS
- 8 CUPS STALE, DRY UNSEASONED BREAD CUBES (A COUPLE DAYS OLD IS PERFECT)
- 1 TEASPOON SALT, MORE AS NEEDED
- 1/2 TEASPOON FRESHLY GROUND BLACK PEPPER
- 1 TEASPOON SAGE
- 1/2 TEASPOON THYME
- 1/2 TEASPOON ROSEMARY
- 1/2 TEASPOON NUTMEG
- 1/2 CUP WHITE WINE
- 1/2 CUP CHICKEN BROTH (USE MORE, AS NEEDED)
- 1 LARGE EGG, BEATEN
Instructions
- IN A SMALL PAN, SAUTÉ THE ONION AND CELERY IN BUTTER OVER MEDIUM HEAT UNTIL TENDER. REMOVE FROM HEAT AND SET ASIDE.
- IN A SEPARATE, LARGER SKILLET, COOK THE SAUSAGE AND MUSHROOMS UNTIL THE SAUSAGE IS NO LONGER PINK. DRAIN THE FAT. ADD THE ONION AND CELERY AND STIR TOGETHER.
- IN A LARGE BOWL, COMBINE THE BREADCRUMBS AND SEASONINGS WITH THE SAUSAGE/VEGETABLE MIXTURE. MOISTEN WITH WINE AND BROTH. ADD THE EGG AND MIX WELL. IF THE STUFFING SEEMS TOO DRY, MIX IN MORE BROTH. YOU WANT IT TO BE PRETTY MOIST- IT WILL DRY OUT MORE IN THE OVEN.
- USE THIS STUFFING TO STUFF YOUR TURKEY, OR PLACE IN A GREASED 9×13-INCH CASSEROLE DISH AND BAKE (COVERED) AT 375 DEGREES F. FOR 40 MINUTES- THEN REMOVE COVER AND BAKE FOR AN ADDITIONAL 10 MINUTES.
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