Spinach-Sausage Stuffing for Mushrooms Recipe

Ingredients

•2 hot Italian sausages (6 to 7 ounces total), casings removed
•1/2 cup chopped shallots (3 large)
•3 garlic cloves, chopped
•2 cups 1/3-inch cubes crustless day-old country-style bread
•1 10-ounce package frozen chopped spinach, thawed, squeezed very dry
•1 teaspoon chopped fresh rosemary
•Coarse kosher salt
•1 large egg
1/4 C Chicken broth

Preparation

Step 1

•Heat large nonstick skillet over medium heat. Add sausage; sauté until brown, breaking up into small pieces with back of fork.

Add,shallots, and garlic. Reduce heat to medium-low; cover and cook until sausage is cooked through, stirring occasionally, about 5 minutes.

Transfer sausage mixture and any juices to medium bowl. Stir bread cubes, spinach, and rosemary into sausage mixture. Season with coarse salt and pepper.

Mix in 1/4 cup chicken broth. Cover and chill stuffing overnight.

•Bring stuffing to room temperature. Just before using, whisk egg to blend in small bowl and mix into stuffing.

Cook stuffed mushrooms until stuffing is warm.