stuffing

Swaggerty's Stuffing

Ingredients (Makes: 12 - 1 cup servings):

  • 9 cups bread, torn into 1-2 inch pieces and toasted
  • 2 tbsp fresh thyme, minced
  • Half of a 1 lb. roll of Swaggerty’s Sausage or 4 to 6 patties
  • 2 tbsp fresh sage, minced
  • 2 tsp butter
  • 1/2 tsp salt
  • 2 cups Shitake and button mushrooms, sliced
  • 1/4 tsp black pepper
  • 1 cup onion, chopped
  • 2 large eggs
  • 1-1/4 cups carrot, chopped
  • 1 (14 oz) can chicken broth
  • 1-1/4 cups celery, chopped
  • Rosemary leaf for garnish
  • 1/2 cup fresh parsley, minced

 

 

Preparation

Preheat oven to 350°. Break bread into small pieces and toast lightly in oven. Set aside in a large mixing bowl. Cook sausage in a large nonstick skillet until browned over medium-high heat. Use spatula to break into chunks or crumbs. Add to bread in mixing bowl.

Melt butter over medium-high heat in a skillet. Add mushrooms and sauté 5 minutes. Spread evenly over bread cubes and sausage.

Coat skillet with non-stick spray and add carrot, onion, and celery; sauté 7 minutes or until lightly browned. Add sage, thyme, parsley, salt and pepper; sauté 1 minute. Add evenly to mixture. Combine eggs and broth in another bowl and stir together. Pour into bread mixture and mix to coat. Spoon into a 13 x 9-inch baking dish coated with non-stick spray. Bake at 350° for 40 minutes or until browned. Top with fresh rosemary for garnish.