- 10
Ingredients
- 1 tblsp extra virgin olive oil
- 1 lb hot italian sausage, casings removed
- 1 medium onion, chopped
- 2 celery stalks, cut into 1/4 inch dice
- 8 oz cremini mushrooms, trimmed and thinly sliced
- 2 tblsp chopped fresh thyme
- 1 cup dry white wine, such as sauvignon blanc
- 1/2 cup golden raisins
- 2 cups fresh brioche breadcrumbs
- 2 oz toasted pecans, finely chopped (1/2 cup)
- coarse salt and freshly ground pepper
- 1 large egg, lightly beaten
- unsalted butter, softened, for baking dish if needed
Preparation
Step 1
1. ehat oil in a large skillet over medium heat. Add sausage, and cook, breaking it into small pieces with a wooden spoon, until browned, 4 to 5 minutes. using a slotted spoon, transfer sausage to a medium bowl.
2. Add onion and celery to drippings in skillet, adding more oil if necessary. Cook, stirring occasionally, until onions are translucent and celery is ttender, about 6 minutes. Add mushrooms and thyme, and cook, stirring occasionally, until mushrooms are softened, about 2 minutes. Add winde and raisins, and stir, scraping browned bits from bottom of pan. simmer until reduced by half, 2 to 3 minutes. Stir in cooked sausage, remove from heat, and let cool slightly in pan.
3. Working in batches, pulse sausage mixture in a food processor until very finely chopped. (if baking the stuffing outside a turkey, pulse only until coarsely chopped.) Transfer to a medium bowl. Stir in breadcrumbs and pecans, and season with salt and pepper. Add egg and stir to combine. Let cool to room temperature.
4. to cook stuffing in a turkey: stuff as directed. To bake all of the stuffing outside a turkey; spoon into a buttered 9x13 inch baking dish. cover with parchment, then foil, and bake in a 375 oven for 25 minutes. Uncover, and continue to bake until golden brown, 15 to 20 minutes.