So yesterday I wrote on the FK facebook page asking y'all what recipes you wanted to see on here in preparation for your Thanksgiving feast. Rachael requested a good stuffing/dressing recipe. And it just so happened that I had some stuffing in the oven at that very moment.
Ah, I love coincidence. Or fate. Or whatever.
Now, I should admit that I don't like regular or plain stuffing. It never much appealed to me to eat slightly soggy bread. However, when you add sausage and mushrooms, it suddenly becomes a genuine savory side dish.
And I may have had two helpings of this stuffing before the rest of the dinner was even ready. :)
In a large pot, cook sausage until browned. Add in onion, celery, salt and pepper. Saute together for 2-3 minutes to soften the celery and onion.
Btw, here's a semi-secret: be sure and include all the leaves from your celery stalk. They pack tons of flavor! Just give 'em a rough chop before adding them in.
Add in your mushrooms. I used chantrelle mushrooms but y'all can use whatever kind you like. Stir it all together.
Then add in crumbled cornbread and cubed baguette pieces. Pour in half of the chicken broth.
Give it a good toss and add in the remaining broth.
Spoon stuffing into a buttered baking dish. Try and select a dish that is no more that 2 1/2" tall so your stuffing can cook evenly.
Bake at 375 for 50-60 minutes.
It'll come out of the oven nicely golden brown and a bit crispy on top but still be tender and moist on the inside. Perfect. If you undercook it by about 10 minutes, you can make it up Thanksgiving morning and then just reheat it in the oven for 15-20 minutes while you're carving up the turkey.
Also, to keep things easy, I just used bread from the day-old section of my grocery store (so I didn't have to toast it or let it sit out overnight to get dry) and made the cornbread from a Martha White baking mix.
Sausage Cornbread Mushroom Stuffing
1 day-old herb baguette
4 c. crumbled cornbread
1 lb. sausage (I used turkey sausage)
1 onion, chopped.
2 stalks celery and all the leaves from the celery bunch
1 c. mushrooms
1 1/2 cans chicken broth
Cut baguette into 1/2" cubes. Set aside.
In a large pot, cook sausage until browned and cooked through. Chop onion, celery stalks and leaves. Add to sausage. Cook for 2-3 minutes to soften slightly. Slice mushrooms and add to pot; stir to combine. Add in cubed baguette and crumbled cornbread. Pour in one can of chicken broth; stir. Pour in remaining chicken broth; stir.
Butter a baking dish and spoon in the stuffing. Bake at 375 for 50-60 minutes. You want the top to be golden brown and the inside nice and moist.