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