Stuffing with Turkey Italian Sausage, Mushrooms, and Water Chestnuts
Course Sides
Cuisine American
Prep Time 10 minutesminutes
Servings 8+
Author Pam - For the Love of Cooking / Original Closet Cooking
Equipment
Large skillet
Large Baking Dish
Ingredients
1tbspolive oil
3links of turkey Italian sausagecasings removed
1tbspbutter
½cuponiondiced
½cupcelerydiced
8ozmushroomschopped
2clovesgarlicminced
1tbspfresh thymechopped
1tbspfresh sagechopped
Sea salt and freshly cracked pepperto taste
¼cupof chicken brothor white wine
1handful parsleychopped
1can of sliced water chestnutschopped
1day-old loaf of Italian bread cut into bite-sized cubes
2cupschicken brothwarm
Instructions
Preheat the oven to 350 degrees. Coat a large baking dish with cooking spray.
Heat the oil in a large skillet over medium heat. Remove the sausage from its casing and cook until no longer pink, making sure to break the meat up into crumbles, about 5 minutes.
Add the butter, onions, and celery to the pan then sauté until tender, about 7 minutes.
Add the mushrooms, garlic, thyme, sage, sea salt, and freshly cracked pepper, to taste then sauté until everything is tender and just starting to brown, about 7 minutes.
Add the quarter cup of chicken broth (or wine), deglaze the pan, and simmer until most of the liquid has evaporated.
Mix the sausage, vegetables, parsley, chestnuts, and bread in a large bowl then mix in the broth until all of the bread is moist but not soggy.
Pour the mixture into a baking dish coated in cooking spray and cover with foil. Bake in the oven for 20 minutes.
Remove the tin foil and continue cooking until the top turns nice and golden brown, about 10 minutes.