1poundItalian sausageI recommend mild/sweet and then adding additional heat if desired
1onionchopped
2stalks celerychopped
5-6clovesgarlicminced
1cupchopped mushrooms
1grated Granny Smith applea food processor is handy but not necessary
1 16-oz.package cubed stuffing or dressingI like Pepperidge Farms; for this recipe, I try to stay away from Stove Top because the flavor is so overwhelming
2 1/2cupschicken broth
1cupchopped pecanstoasted (optional)
1/2+ cup dried cranberriesoptional
Instructions
Preheat oven to 350 F. Lightly spray a 9x13" baking dish with non-stick cooking spray. Set aside.
Heat a very large skillet or Dutch oven to medium heat and add a light drizzle of olive oil. If necessary, remove sausage casings and crumble the sausage in the pan. As it starts to brown, stir in onions, celery, and garlic. As the sausage cooks, break up larger pieces.
As the onions begin to turn translucent, stir in mushrooms and apple and cook until the mushrooms are tender.
Sprinkle dressing mix over the sausage mix and then add chicken broth. Continue stirring as the dressing mix absorbs the liquid. Add in pecans and cranberries (if desired). When the liquid has been incorporated and the mixture is fully mixed, taste and add hot sauce (like Tabasco) to taste.
Transfer to a 9×13 dish sprayed with cooking spray. Cover with aluminum foil and bake for 10 minutes. Remove foil and bake for another 10 minutes.
Notes
make ahead instructions
If you’d like to make this 1-2 days ahead of time, cover it after you place it in the 9×13 pan, and then bake it straight from the fridge.
Author: kate jones
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