Savory Thanksgiving Stuffing

Where the Table Grows Quiet and Full

Stuffing is the dish that doesn't need to announce itself. It simply appears — golden at the edges, fragrant with sage and rosemary, carrying the particular warmth of a kitchen that has been busy all day. There is something deeply patient about it: the way day-old bread softens slowly, how the earthiness of porcini deepens everything it touches, how the whole thing asks only for a little time and a gentle hand. This is not a side dish. It's the quiet center of the table.

Ingredients

• 1 pound (10 cups) day-old sourdough bread, cubed
• 1 pound Italian sausage, casing removed
• 1 stick unsalted butter
• 2 apples, diced
• 1 large onion, diced
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh rosemary, chopped
• 2 tablespoons fresh sage, chopped
• 1/3 cups Alessi Pine Nuts
• 1/2 cups golden raisins
• 1 package Alessi Crema di Funghi Porcini Mushroom Soup
• 1 egg
• Alessi Sea Salt and Black Peppercorns, to taste

Instructions

1. Preheat the oven to 350F.
2. Cut bread into bite-sized cubes and arrange on baking sheet. Bake for 12 minutes at 350F. Remove and set aside to cool.
3. In large skillet, sauté sausage using a wooden spoon to break it up as it cooks.
4. Once browned, remove from pan and set aside.
5. Discard remaining oil.
6. In same skillet, melt butter over medium heat and sauté apples, celery and onion until soft, for about 5-7 minutes.
7. Prepare Alessi Crema di Funghi Porcini Mushroom Soup per package directions. Set aside.
8. In a large bowl, stir together bread, sausage, onion, celery, apples, fresh herbs, pine nuts, and raisins.
9. Whisk 1 egg into 2 1/2 cups Alessi Crema di Funghi Porcini Mushroom Soup, and pour mixture over stuffing until moist.
10. Stuffing should be wet, but not soggy.
11. Season with salt and pepper.
12. Chef’s note: Enjoy the remaining soup at any time!
13. Grease 13" x 9” baking dish with butter, olive oil or your preferred cooking spray.
14. Pour stuffing mixture into baking dish.
15. Bake covered in aluminum foil for 30 minutes.
16. Remove foil and cook uncovered for an additional 15 minutes, or until stuffing is browned to perfection.