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i usually make this stuffing for thanksgiving. it works fine with out any meat too.
i vaguely combined these two recipes:
- [bread and celery]
- [sausage stuffing]
time: 1 hour
- 1 lb ground susage
- 1 cup broth (chicken)
- 1 1/2 sticks of butter
- 2 baguettes
- 1 lbs of mushrooms
- 8 stalks celery
- 1 yellow onion
- 2 baguettes roughly
spices
- salt, pepper (to taste)
- poultry seasoning (3 tsps)
- rosemarry (2 tsps)
1. prep: preheat oven to 350F. cube the bread into small squares - make sure
they're pretty dry (not as dry as a crouton). if they aren't dry, bake them
for a few minutes (5-10m) while the oven heats up, or enough that they feel
a bit drier. dice the onions, dice the celery, split the mushrooms into
small parts (with a knife or your hands)
2. sweat mushrooms: in a large pan, sweat mushrooms for 10m over medium low
heat, set aside
3. cook the meat: in the same pan, cook the sausage over medium heat until
browned - then remove the meat with a slotted spoon, and save the leftover
liquid for usage later
4. cook vegetables: in a larger pot, over low-medium heat, melt the butter, add
the meat liquid, then add in the celery, and onions, and cook those for a
few minutes over medium heat until they're starting to soften, maybe 5-10m.
they shouldn't get brown at all.
5. combine: one at a time, add mushrooms, bread, sausage, broth,
spices/seasonings to the pot. lower heat, and cook for 5-10m more minutes
while mixing up the contents
6. bake: transfer the contents to a deep baking dish, or use a dutch oven of
sorts. bake at 350F for 30-45m depending on how dry/moist you prefer your
stuffing.
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