Mushroom and Sausage Stuffing

Mushroom and Sausage Stuffing
Serves 8-12

The ultimate Thanksgiving side! And this one will feed a crowd. There are few dishes more delicious for the holiday table than those made with Jimmy Dean’s sausage. Feel free to use whatever mushroom or bread you have on hand or prefer.

1 large loaf of bread, about the size of a football torn into bite size peices
1 stick of butter, melted
Extra virgin olive oil, as needed
2 packages Premium Pork Regular Sausage
3 lb. assorted mushrooms such as cremini or shiitake, chopped into 1” pieces
2 teaspoons salt, divided
1 onion, chopped
5-6 cloves of garlic, sliced
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage
4 eggs, whisked
3-4 cups low sodium chicken stock
1 bunch parsley, chopped

Preheat oven to 375° F. Grease a high sided 9”x12” or similar sized pan with cooking spray or butter.

Spread torn bread on a baking dish and dress with half the butter. Toast for 10-12 minutes until golden brown and then pour into a large bowl. This is where you’ll make your stuffing.

Heat a large high-sided pan or dutch oven over medium high heat and add a glug of olive oil. Add sausage, using the back of a spoon to break up and cook until browned. Remove and add to stuffing bowl.

Repeat the process, adding olive oil and adding mushrooms. Work in batches if necessary and season with 1 teaspoon. Add to the bowl with bread and sausage.

Add another glug of olive oil and sauté onion, garlic, thyme and sage and cook until just fragrant before adding to the bowl.

To make the stuffing mix all ingredients together and then add eggs, chicken stock and ½ of the parsley. Fill greased baking dish and cover with tin foil. Bake for 45 minutes covered and remove tinfoil and cook for an additional 15-20 minutes or until golden brown, bubbly and dry.

Garnish with drizzle of remaining butter and chopped parsley.