Here is my traditional Sausage Stuffing recipe, jazzed up with apples and craisins. I separate some out for stuffed mushrooms too.
Cranberry-Apple Sausage Stuffing
1 cup diced onion
4 stalks celery, diced
2 tablespoons plus one stick butter
1/2 tsp black pepper
1/2 tsp dried sage
2 (16 oz) tubes sage sausage
3-4 peeled and diced baking apples
1 cup craisins
2 1/2 quarts chicken stock
3 bags croutons
For mushrooms:
1 pkg white buttonMushrooms
1/4!cup diced onion
3/4 cup diced bell Peppers
6 strips Bacon, cooked and crumbled
Sauté onions and celery in 2 tablespoons butter until softened, add sausage and cook through until meat is browned. Add apples craisins, stick of butter and stock. Bring to a gentle boil for 3 minutes. Remove from heat.
For stuffing, stir in croutons and spread into baking pan
Bake for 30 minutes at 350.
I normally make in advance, storing in freezer bags until ready to bake.
For stuffed mushrooms, before mixing in croutons, set aside 4 or 5 cups of the cooked sausage broth mixture.
Remove and dice mushroom stems. Set caps on a greased baking dish.
Sauté onions mushroom stems and peppers until softened. Add sausage broth mixture and crumbled bacon.
Remove from heat and toss with 3 cups of croutons.
Top mushroom caps with stuffing mix and bake for 15 minutes at 325. Sprinkle with Parmesan cheese, then bake for another 7 minutes.
Yumm!
