Stuffing with Turkey Italian Sausage, Mushrooms, and Water Chestnuts
Servings 8 +
Equipment
- Large skillet
- Large Baking Dish
Ingredients
- 1 tbsp olive oil
- 3 links of turkey Italian sausage casings removed
- 1 tbsp butter
- ½ cup onion diced
- ½ cup celery diced
- 8 oz mushrooms chopped
- 2 cloves garlic minced
- 1 tbsp fresh thyme chopped
- 1 tbsp fresh sage chopped
- Sea salt and freshly cracked pepper to taste
- ¼ cup dry white wine or chicken broth
- 1 handful parsley chopped
- 1 can of sliced water chestnuts chopped
- 1 day-old loaf of Italian bread cut into bite-sized cubes
- 2 cups chicken broth warm
Instructions
- Preheat the oven to 350 degrees. Coat a large baking dish with butter or olive oil cooking spray.
- Heat the oil in a large skillet over medium heat. Remove the sausage from its casing and cook, breaking it up into crumbles, until no longer pink, 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 cook for about 7 minutes, stirring often, until everything is tender and just starting to brown.
- Add the quarter cup of dry white wine (or broth), deglaze the pan, and simmer until most of the liquid evaporates.
- Mix the sausage, vegetables, parsley, chestnuts, and bread in a large bowl, then add the broth and mix until all the bread is moist but not soggy.
- Pour the mixture into a baking dish coated with olive oil cooking spray and cover with foil.
- Bake for 20 minutes.
- Remove the foil and continue cooking for about 10 minutes, until the top turns golden brown.