Fairway's Sausage Stuffing
Updated 6:41 PM EST, Mon, Dec 20, 2010
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Maria and Jane get ready for the holidays with Fairway's festive sausage stuffing recipe. <em>Promotional consideration provided by Fairway Market</em>.
Fairway Sausage Stuffing
Feeds 8-12 people
4 lb sourdough bread cut into cubes 2 days in advance to dry out
2 lb cultivated mushrooms, chopped finely
2 medium size Spanish onions, diced
10 leaves sage, julienned
1 tablespoon corn oil
1 teaspoon salt
1 teaspoon pepper
5 ribs celery, diced
1 lb well cooked and drained sweet Italian sausage, broken up into small
4 whole eggs
3 cups chicken stock
4 tablespoons butter
1/2 cup chopped Italian parsley
Melt 2 tablespoons of butter in a heavy pan. Add the celery and onions and cook for 5 minutes but do not brown. Remove celery and onions from the pan and place in a large bowl. Add 2 tablespoons of butter to the same pan and add your chopped mushrooms. Cook over a high flame for 20-30 minutes. Do not burn, but the more moisture you take out of the mushrooms the better. Add the mushrooms to the bowl and mix. Then add your cooked sausage, bread cubes, eggs and parsley. Mix with your hand to blend everything together breaking up the bread cubes a little
bit. Add just enough chicken stock to moisten the mixture. Add salt and pepper to taste.
Rub a large roasting pan with 1 tablespoon of corn oil then add the stuffing to the pan. Do not pack the stuffing too tightly in the pan. Cover with aluminum foil and place in the oven for 1 hour at 350
degrees. Remove from the oven, remove the aluminum foil, mix to break up and place back in the oven for 15-20 minutes to brown the top to create a crust. Place on a serving plate.