Ingredients
|
1 Portuguese sausage (aka linguica)
1 carton of mushrooms, sliced 1 large onion, finely chopped 2-3 stalks of celery, finely chopped 4-6 slices of your favorite bread, toasted or a little dried out, cubed |
About ½ cup of water or chicken broth
Poultry seasoning Thyme Marjoram Hawaiian salt and black pepper, to taste A bit of butter |
What To Do
Ideally, cube the bread and let it dry out for a few days. Or, simply toast the bread and cube it.
Pre-heat oven to 350°F.
Slice all vegetables. Slice sausage into ¼" thick circles, then quarter them. In a dutch oven, cook sausage until well done and crispy. The bottom of the pot should have little bits stuck to it. Add a bit of butter to loosen up the bits from the bottom. Add onions, celery, and mushrooms in that order.
Add a little salt and pepper. If you plan to use chicken broth instead of water, go very lightly on the salt. Start by adding 1T of poultry seasoning, then a little less thyme and marjoram.
Toss the bread in, and add water or chicken broth, just enough to get things to stick together, but go slowly because you don't want it to go mushy. Add salt and pepper to your taste if needed.
Transfer to a 9" x 13"baking dish. Bake at 350°F until the top is crunchy, about 30-45 minutes.
Pre-heat oven to 350°F.
Slice all vegetables. Slice sausage into ¼" thick circles, then quarter them. In a dutch oven, cook sausage until well done and crispy. The bottom of the pot should have little bits stuck to it. Add a bit of butter to loosen up the bits from the bottom. Add onions, celery, and mushrooms in that order.
Add a little salt and pepper. If you plan to use chicken broth instead of water, go very lightly on the salt. Start by adding 1T of poultry seasoning, then a little less thyme and marjoram.
Toss the bread in, and add water or chicken broth, just enough to get things to stick together, but go slowly because you don't want it to go mushy. Add salt and pepper to your taste if needed.
Transfer to a 9" x 13"baking dish. Bake at 350°F until the top is crunchy, about 30-45 minutes.
Notes and Talking Story
- We have Portuguese Sausage Stuffing, Cornbread with Dried Fruit Stuffing, and Kuri Sausage Stuffing for Thanksgiving, and bake it pans, rather than actually stuffing it in the turkey.
- If you are re-heating multiple pans of stuffing, keep them in the oven for closer to 45 minutes, checking to make sure the top doesn't get too browned.
- If you remember, you can freeze the end pieces of loaves of bread for stuffing. Otherwise, I just use what I happen to have.
