This twist on a classic sausage and sourdough stuffing uses smoky Portuguese linguiça in place of crumbled pork sausage. Kielbasa or any smoked sausage would also work.
Serves 12 (serving size: about 3/4 cup)
1. Preheat oven to 400°.
2. Arrange bread in a single layer on a baking sheet. Bake at 400° for 20 minutes or until toasted, stirring after 10 minutes. Place bread in a large bowl.
3. Reduce oven temperature to 350°.
4. Heat a large nonstick skillet over medium heat. Add sausage to pan; cook 2 minutes, turning to brown on all sides. Add sausage to bread. Return pan to medium-high heat. Add onion and celery to pan; sauté 5 minutes or until golden. Stir in thyme, sage, and 1/4 teaspoon salt; sauté 1 minute. Add onion mixture and parsley to bread mixture; toss to combine.
5. Return pan to medium-high heat. Add oil; swirl to coat. Add mushrooms; sauté 5 minutes or until browned. Stir in remaining 1/4 teaspoon salt and pepper. Add mushroom mixture to bread mixture; toss to combine.
6. Combine stock and eggs in a bowl, stirring with a whisk. Add egg mixture to bread mixture; toss gently to combine. Let stand 5 minutes. Spoon bread mixture into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Bake at 350° for 50 minutes or until browned.