I’ve been talking to a lot of people who say their favorite holiday dish is the dressing and I have to agree. My family’s traditional stuffing recipe has changed over the years. The ingredients are the same but the preparation is totally different. I remember my mother stuffed the turkey before it went into the oven. My “dressing” is done separate from the bird and I believe it makes a big difference, especially the way the turkey cooks .

I’m going to a Christmas party this year so I’m bringing my Italian Sausage And Mushroom Dressing. I’m using disposable deep-sided pans for easy transport.

In my opinion, the best bread for the bread cubes is Ciabatta bread. Let’s talk a little bit about the bread cubes and how easy it is to make your own.

I do think that you’ll want to make a large pan or two of stuffing. Family and friends love this dish and always want extra helpings. It’s also great to serve the next day, especially with a ladle of your favorite gravy on top!

Prep Time: 40 minutes (includes all prep and the cooking of the vegetables)
Baking Time 1 hour 10 to15 minutes
Total Cook Time: 1 hour 50 to 55 minutes
Yields: 12 servings
Equipment: 1 (12-inch) sauté pan, large mixing bowl, 2 (1/4-size) rimmed baking sheet pans, 1 (13 x 9 x 3-inch) baking dish or disposable pan, aluminum foil, chef’s knife

Tip:  The day before you want to make the stuffing, make the Homemade Ciabatta Croutons.

Ingredients:
2 loaves of  Ciabatta (artisanal bread)
3/4 of cup olive oil
1 1/2 tablespoons of Kosher salt
1 teaspoon of freshly cracked black pepper

Directions For The Oven Bake Method.
Preheat oven to 400-degrees F.

Step1: Homemade Croutons:
Start by evenly dividing the bread cubes out onto two rimmed baking sheet pans. Add olive oil, Kosher salt, and fresh ground black pepper, toss to evenly coat the bread cubes. Spread the bread cubes evenly into a single layer. Bake for 15 minutes turning them once halfway through the cooking process to make sure they brown evenly. Transfer to a large mixing bowl. Set aside.

Step 2: Stuffing:
Use 1/4 cup of butter (4 tablespoons) to grease a 13 x 9 x 2 disposable pan (or casserole baking dish).

Ingredients:
2 pints of whole Cremini mushrooms, quartered
2 tablespoons of fresh thyme leaves, roughly chopped
1 tablespoon of garlic, minced
2 tablespoon of butter, unsalted
1 tablespoon olive oil
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper

Directions:
In a large sauté pan over medium heat add butter and olive oil. Add the Cremini mushrooms, minced garlic, fresh ground black pepper, and fresh thyme leaves. Stir to combine. Cook the mushrooms for about 5 minutes. Once the mushrooms have softened and released their water, add the Kosher salt. Cook for another 10 minutes. Turn the heat off and transfer the mushroom to a bowl and set it aside.

Steps 3 and 4: Italian Sausage And Vegetables:
Ingredients:
1 pound of hot Italian sausage, casings removed
1 pound of sweet Italian sausage, casings removed
1 tablespoon olive oil
1 teaspoon of Kosher salt
1/2 teaspoon of freshly ground black pepper
1 sprig of fresh rosemary

4 tablespoons butter, unsalted
1 large onion, diced
2 1/2 cups of celery diced, include leafy tops
2 teaspoons minced garlic
1 teaspoon of ground poultry seasoning
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper

Directions:
In a large sauté pan, over medium heat, add olive oil and sausage breaking it up with a wooden spoon. Add the sprig of fresh rosemary and cook for around 15 minutes or until no longer pink. Discard the rosemary stems, drain.  Remove cooked sausage with a slotted spoon and transfer to a bowl.

In the same sauté pan over medium heat melt butter. Add diced onions, celery, minced garlic, ground poultry seasoning, Kosher salt, and fresh ground black pepper. Cook until tender, about 8 to 10 minutes. Remove from the heat, cool completely.

Step 5: The Mix:
Ingredients:
3 large beaten eggs (cage-free)
3/4 cup of Parmigiano-Reggiano cheese, freshly ground
1/2 cup of whole milk ricotta cheese, room temperature
1 teaspoon dried thyme
1 tablespoon fresh rosemary leaves, roughly chopped
2 tablespoons of fresh sage leaves, roughly chopped
2 tablespoons of Italian parsley flat-leaf parsley, roughly chopped
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper

1 quart of chicken broth, unsalted

Directions:
Preheat oven to 325-degrees F.
In a mixing large bowl, add the beaten eggs, ricotta cheese, freshly ground Parmigiano-Reggiano cheese, the dried thyme and fresh herbs, Kosher salt, and fresh ground black pepper. Add the cooked mushrooms.  Combine really well so the mushrooms are completely coated.

In another very large bowl combine the croutons (cooked bread cubes), cooked sausage, and cooled veggie mixture. Add the egg-mushroom mixture to the bowl, gently toss to combine.

Finally, slowly pour the chicken broth over all the ingredients, allowing all the bread cubes to absorb the liquid. Continually stirring gently, as you add the liquid. There will most likely be extra liquid in the bowl, that liquid will get absorbed during the baking process.

Spoon the stuffing mixture into the buttered casserole dish. Pour over any excess liquid left in the bowl.  Cover and bake for 1 hour. Uncover, bake an additional 10 to 15 minutes, or until light golden brown, and a meat thermometer reads 160-degrees F. There you have it, my Italian Sausage And Mushroom Stuffing.

https://lindalouhamel.com/2019/07/10/summer-time-flowers-and-herbs/

https://lindalouhamel.com/2016/01/15/maple-bourbon-brined-turkey/