12 ounces sourdough bread, crusts removed and cubed
4 ounces linguiça sausage or kielbasa, halved lengthwise and cut into thin slices
1 1/2 cups chopped onion
1 cup chopped celery
1 tablespoon fresh thyme leaves
1 tablespoon minced fresh sage
1/2 teaspoon kosher salt, divided
1/2 cup chopped fresh flat-leaf parsley
1 tablespoon extra-virgin olive oil
1/2 pound cremini mushrooms, quartered
1/2 teaspoon freshly ground black pepper
2 cups unsalted chicken stock (such as Swanson)
2 large eggs, lightly beaten
How to Make It
Preheat oven to 400°.
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.
Reduce oven temperature to 350°.
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.
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.
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.
We did a couple substitutions. We used 1 lb of Kielbasa (we package our Kielbasa in 1 lb increments) , added some bell peppers with the onions and celery, and used some leftover buns instead of sourdough (will try sour dough next time).The dish was really tasty. I will definitely be making this during the holidays. Our kielbasa wasn't cooked, so for the first step i put the kielbasa in a pan, added about 1/2" of water and drizzled with oil. I cooked on med-high heat and let the sausage cook for a few minutes after all the water evaporated to get a crisp skin.
Was looking for a new Thanksgiving stuffing recipe but sadly, I don't think this is it. We used kielbasa, so maybe it would be better with the linguica. But we thought it was pretty bland and I won't make it again.
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