Stuffing with mushrooms and sausage

My son cannot imagine the Thanksgiving without this stuffing. When I am asking him, what he wants to have on our holiday menu, the answer stays the same year after year: mushroom-and-sausage stuffing and homemade gravy.

Simple and delicious, this stuffing could be used for poultry and pork as well. Fill with it a turkey, or serve in a bowl as a side dish, pouring gravy on top.

From leftovers make a casserole or frittata – the stuffing will fill you with taste, flavor, and warms.

Flavor variations in this dish could be endless. Use chorizo and taco seasoning for a Mexican note; chorizo and lots of paprika – for a Spanish dinner; Italian sausages and Italian seasoning or Herbs de Provence – for a Mediterranean table; bratwurst, cumin, cinnamon, allspice, cloves – for Moroccan mood.

It is a classical holiday pleasure for all taste buds.

Ingredients

12 oz Italian sausage (or bratwurst, chorizo)
2-3 cups bread cubes (croutons)
2 sticks celery, diced
1-2 large apples, cored, peeled (if you wish), and cut into small pieces, mixed with 1 tbsp lemon juice to avoid darkening
1 large onion, diced
1 jalapeno, diced
5-10 cloves of garlic, coarsely chopped
8 oz mushrooms (or cremini/baby bella), chopped
1 cup walnuts (optional)
¼ cup olive oil (or more as needed)
Salt
Black pepper

Spices and dried herbs to taste:

1 tbsp thyme
½ – 1 tbsp celery seed
1 tbsp fennel
1 tbsp dried parsley
½ tbsp oregano
1 tsp paprika
¼ tsp cayenne pepper

2-3 tbsp Herbs de Provence or 2-3 tbsp Italian seasoning

Preparation

Heat the olive oil in a frying pan. Remove casing from the sausages. Using scissors cut the sausages into the pan. Cook the sausage pieces over medium-high heat for about 7 minutes, or until the sausages are browned and cooked through.

Heat the olive oil in a large frying pan. Add the onion and cook for 5-7 minutes.
Add the mushrooms and cook for 5 minutes or until the mushrooms are slightly brown.

Add the celery and cook for 5-7 minutes.
Add croutons, apples, jalapeno, garlic, nuts, herbs and spices. Cook for 5 more minutes.

Add the sausages with their melted fat and cook for 2-3 more minutes.

Let it stand for the flavors to develop.