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.
- 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)
- 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
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.
You can prepare the stuffing a day before, and then just reheat it.
Cook with pleasure!