Antoinette's Thanksgiving Stuffing

Filed under Thanksgiving

Ingredients

  • 1 Stuffing mix, 14-ounce bag of cubed bread stuffing
  • 3/4 tbsp Poultry seasoning
  • 4 tbsp Olive oil, extra-virgin, divided
  • 1 1/2 lb Italian sausage, sweet, with fennel, crumbled
  • 2 1/2 cup Celery, fresh, chopped
  • 1 Onion, medium, chopped
  • Salt, to taste
  • Black pepper, to taste
  • 3 cup Cremini mushroom, chopped
  • 3 cup Chicken stock
  • 1 Unsalted butter, stick

Directions

  1. Preheat the oven to 350 degrees F.
  2. Add the cubed bread to a large bowl and sprinkle with the poultry seasoning. Toss to coat.
  3. In a medium saute pan over medium-high heat add 1 tablespoon of olive oil and then add the crumbled sausage. Remove once browned and add to the bowl.
  4. Saute the celery and onion until just translucent, about 3 to 4 minutes. Season with salt and pepper. Add to the bowl once cooked. Add more olive oil to the pan and cook off the cremini mushrooms. Season with salt and pepper, and once cooked, add to the bowl of stuffing ingredients.
  5. Heat the chicken stock and melt the butter in it. Pour the liquid over the stuffing and gently fold together.
  6. Put the stuffing in a greased Dutch oven. Bake for 35 minutes covered. If you want a crispy top, take the lid off for the last 10 minutes of cooking.