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Italian sausage unsalted butter mushroom celery white onion ground cumin coriander powder salt pepper bread cubes chicken broth
Viewed: 14 - Published at: 7 years agoIngredients
- 1/2 lb Italian sausage
- 1/4 cup unsalted butter
- 1/2 lb mushroom, sliced
- 3/4 cup celery, cut lengthwise and chopped
- 1 medium white onion, chopped
- 1/2 teaspoon ground cumin
- 1/2 teaspoon coriander powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 6 cups dry bread cubes
- 1 cup chicken broth
Method
- If the sausage is link and not bulk, remove the casings and mince. In a large skillet, brown the sausage and drain away the fat.
- Return the meat to the pan, and add the butter, mushrooms, celery and onion; saute for 2-3 minutes or until onion is tender.
- Stir in the spices.
- Do NOT drain away the butter and sweat from the vegetables. Put the croutons in a large bowl and fold the contents of the pan in, giving the croutons some moisture.
- Add the broth about a quarter cup at a time, otherwise the stuffing will turn to mush. Taste the mixture from time to time; if the consistency and flavor seem right to you, stop adding the broth.
- Place the mixture in a 2-quart baking dish. Cover with foil and bake at 350F for 30 minutes.
- Uncover and bake for 20 minutes more.
