Sausage Bread Dressing

By Tom421

Ingredients

• 4 cups seasoned stuffing cubes
• 1 cup corn bread stuffing mix (about 3 ounces)
• 1/2 pound bulk Italian sausage
• 1 large onion, chopped
• 3 tablespoons butter
• 1 large tart apple, peeled and chopped
• 1-1/3 cups sliced fresh shiitake mushrooms (about 4 ounces)
• 1-1/4 cups sliced fresh mushrooms (about 4 ounces)
• 3 celery rib, chopped
• 1/2 cup minced fresh parsley
• 1 tablespoon fresh sage or 1 teaspoon dried sage leaves
• 1 teaspoon poultry seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups chicken stock
• 1/8 teaspoon cayenne pepper
• 1 cup pecan halves

Preparation

Step 1

Preheat oven to 325°. In a large bowl, combine stuffing cubes and stuffing mix.

In a large skillet, cook sausage and onion over medium heat 4-6 minutes or until sausage is no longer pink, breaking up sausage into crumbles. Remove from pan with a slotted spoon and add to stuffing mixture.

Add butter to same pan. Add apple, mushrooms and celery; cook and stir over medium-high heat until mushrooms are tender. Stir in parsley, sage, salt and pepper. Stir into stuffing mixture. Stir in broth and pecans.

Transfer to a greased 3-qt. baking dish. Bake, covered, 30 minutes. Uncover; bake 10 minutes longer or until lightly browned.