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Sausage-and-Smoked Mussel Stuffing

Photo: Luca Trovato; Styling: Lynda Hirst
Prep time 15 mins
Cook time 16 mins
Bake time 50 mins
Total time 1 hr, 21 mins
Yield

Makes 8 servings

Ingredients

  • 1 (16-ounce) French bread baguette, torn into 1-inch pieces
  • 2 pounds ground mild Italian sausage
  • 3 shallots, halved and thinly sliced
  • 3 celery ribs, chopped
  • 3 garlic cloves, finely chopped
  • 1 (3.66-ounce) tin smoked mussels, coarsely chopped
  • 3 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh thyme
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 cups chicken broth
  • 3 large eggs, lightly beaten
  • 3 tablespoons butter, cut into pieces

How to Make It

  1. Preheat oven to 400°. Arrange bread pieces in a single layer on 2 baking sheets; bake about 10 minutes or until bread is toasted but not browned. Transfer to an extra-large bowl.

  2. Meanwhile, cook sausage in a skillet over medium-high heat, stirring constantly, 10 minutes or until sausage crumbles and is no longer pink. Add sausage to bowl with toasted bread pieces using a slotted spoon. Reserve drippings in skillet.

  3. Cook shallots and next 2 ingredients in hot drippings over medium-high heat, stirring constantly, 6 to 8 minutes or until tender. Stir in mussels and next 4 ingredients. Spoon mixture into sausage mixture, tossing until all ingredients are well blended. Add broth and eggs, stirring until well blended. Transfer mixture to a lightly greased 3-quart baking dish; top evenly with butter pieces. Cover with aluminum foil.

  4. Bake 30 minutes; uncover and bake 10 more minutes or until golden brown.