On tonight’s agenda, stuffing! I’ve never made stuffing before, except the kind in the box where you just add in the chicken stock. So this was a challenge to me to make sure it tasted okay. And to make it harder on myself, I found two different recipes that I liked and combined them together and hoped it would be alright. And ya know what? It turned out really good!
So here is my own personal stuffing recipe that I adapted. 🙂 Once again, this makes a LOT so feel free to halve it for a smaller group.
Savory Mushroom, Sausage, and Apple Stuffing
2 10 oz bag herbed stuffing cubes
6 tablespoons unsalted butter, plus more for greasing the pan and topping
1 pound fresh pork country or breakfast sausage
1 medium onion, chopped
2 apples (I used Fuji apples), peeled, cored, and chopped
salt to taste
4 cups chicken broth, homemade or low-sodium canned (2 cans)
1 1/2 pounds mixed mushrooms – Any type will do, but I used about 1 lb of bella mushrooms sliced, and 2 handfuls *accurate I know* of dried shitake mushrooms because they are very hearty
1 cup heavy cream
3 large eggs, beaten
Preheat oven to 325 degrees F.
Put the stuffing cubes in a large bowl and set aside.
Butter a 3-quart casserole dish.
In a small pot, add stock and bring to a boil. Add in dried shitake to rehydrate.
Melt 2 tablespoons of butter in a large skillet over medium-high heat.
Add the sausage and break up with a wooden spoon. Cook until it loses most of its pink color, about 5 minutes. Add the sausage and pan drippings to the stuffing cubes.
Melt the remaining butter in the pan. Add the onion, apple, mushrooms, and salt. Cook until the vegetables get soft, about 5 minutes. Add the broth and bring to a boil.
Pour the vegetable mixture over the stuffing cubes and toss until evenly moistened.
Whisk the cream, eggs, and pepper, to taste, in a large bowl and add to stuffing mixture.
Transfer stuffing to prepared pan and cook uncovered until the top forms a crust, about 40 minutes. Drizzle about 2 tablespoons of melted butter over the top. Cook until the top is crisp and golden, about 20 minutes more.
Tomorrow morning before we head out, dessert!