Stuffing with Turkey Italian Sausage, Mushrooms, and Water Chestnuts
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Stuffing with Turkey Italian Sausage, Mushrooms, and Water Chestnuts
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
- 1 tbsp olive oil
- 3 links of turkey Italian sausage casings removed
- 1 tbsp butter
- ½ cup onion diced
- ½ cup celery diced
- 8 oz mushrooms chopped
- 2 cloves garlic minced
- 1 tbsp fresh thyme chopped
- 1 tbsp fresh sage chopped
- Sea Salt and Freshly Cracked Pepper to taste
- ¼ cup of chicken broth or white wine
- 1 Handful parsley chopped
- 1 can of sliced water chestnuts chopped
- 1 day-old loaf of Italian bread cut into bite-sized cubes
- 2 cups chicken broth warm
Instructions
- Preheat the oven to 350 degrees. Coat a large baking dish with cooking spray.
- Heat the oil in a large skillet over medium heat. Remove the sausage from its casing and cook until no longer pink, making sure to break the meat up into crumbles, about 5 minutes.
- Add the butter, onions, and celery to the pan then sauté until tender, about 7 minutes.
- Add the mushrooms, garlic, thyme, sage, sea salt, and freshly cracked pepper, to taste then sauté until everything is tender and just starting to brown, about 7 minutes.
- Add the quarter cup of chicken broth (or wine), deglaze the pan, and simmer until most of the liquid has evaporated.
- Mix the sausage, vegetables, parsley, chestnuts, and bread in a large bowl then mix in the broth until all of the bread is moist but not soggy.
- Pour the mixture into a baking dish coated in cooking spray and cover with foil. Bake in the oven for 20 minutes.
- Remove the tin foil and continue cooking until the top turns nice and golden brown, about 10 minutes.
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