Stuffing with Turkey Italian Sausage, Mushrooms, and Water Chestnuts

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Stuffing with Turkey Italian Sausage, Mushrooms, and Water Chestnuts

A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

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Ingredients

Servings
  • 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
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Instructions

  1. Preheat the oven to 350 degrees. Coat a large baking dish with cooking spray.
  2. 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.
  3. Add the butter, onions, and celery to the pan then sauté until tender, about 7 minutes.
  4. 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.
  5. Add the quarter cup of chicken broth (or wine), deglaze the pan, and simmer until most of the liquid has evaporated.
  6. 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.
  7. Pour the mixture into a baking dish coated in cooking spray and cover with foil. Bake in the oven for 20 minutes.
  8. Remove the tin foil and continue cooking until the top turns nice and golden brown, about 10 minutes.
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