Today I’m sharing one of my favorite Thanksgiving recipes for any of you that are looking for last minute ideas. This recipe is a guaranteed hit with everyone, including those who may not love stuffing. Vegetarians excluded of course. Sorry!
Many years back I found an artichoke, sausage and parmesan stuffing recipe on Epicurious. I adapted it to my taste (mushrooms in place of celery) and while most traditional stuffing recipe has the mix of savory and sweet, this does not. It has become what my family calls “pizza stuffing” because, well, it taste like pizza… without the tomato sauce.
1 sourdough or french baguette, cut into tiny pieces
2 tablespoons olive oil
1 pound spicy Italian sausage, casings removed
1 medium yellow onion, sliced into small pieces
1 1/2 cup sliced mushrooms (I prefer baby bella)
2 garlic cloves, minced
1/2 cup fresh basil, shredded by hand
1 tablespoon oregano
1 cup shredded parmesan cheese
1 cup chicken broth
salt and pepper to taste
Directions (adapted from Epicurious)
1. Preheat oven to 350 F.
2. Heat olive oil in a large skillet over medium-high heat.
3. Add sausage and sauté until cooked through, breaking into small pieces as it cooks. Tip: To get smaller pieces, cut the sausage before sautéing and continue to cut into smaller pieces as it cooks.
4. Add onions, mushrooms, and garlic. Sauté until mushrooms and onions are soft, about 10 minutes.
5. Mix in basil and oregano and mix for about 2 more minutes.
6. Transfer mixture to 13 x 9 x 2 baking dish. Add bread pieces and parmesan cheese and toss.
7. Add chicken broth to moisten the stuffing.
8. Cover the dish with foil and bake stuffing for about 40 minutes. Remove the foil and bake for another 20 minutes. I usually top the stuffing with more cheese after removing the foil.
9. Remove from the oven and serve.
Serves about 10 people.