This is a delicious Thanksgiving appetizer. Use a variety of mushrooms, baby portabella, shitake, white mushrooms or whatever you can find.
What You'll Need:
1 Ciabatta or Artisan Bread, cut into 1/2 inch cubes
1 Tablespoon olive oil
1/2 pound sausage of your choice, casings removed
3-4 Tablespoons butter
1 pound fresh assorted mushrooms, sliced (crimini, Portobello and white mushrooms)
1 large onion, chopped
3 garlic cloves, chopped
1 cup dry white wine
1 Tablespoon chopped fresh thyme
1 Tablespoon fresh sage, chopped
1 egg, beaten to blend
1-2 cups chicken stock, warmed
1 teaspoon coarse salt
1/2 teaspoon coarse ground pepper
What to Do:
Preheat over to 400 degrees.
Generously grease with butter muffin and set aside. Place bread cubes on a baking sheet and toast bread until dry, about 10 minutes. Let cool. Reduce oven temperature to 350 degrees.
In a large saute pan, heat olive oil. Add sausage and break into pieces and cook until brown, or about 7 minutes. Add 1-2 Tablespoons butter and let melt. Add onions, mushrooms, sage, thyme, salt and pepper, then saute until brown, or about 8-10 minutes. Add wine and reduce heat.
Whisk egg in a small bowl. Microwave chicken stock until hot, or about 2-3 minutes. In a large mixing bowl, add toasted bread cbes and sausage mixture from skillet. Stir well, add beaten egg and slowly add warm chicken stock and mix until all ingredients are well-blended and stuffing mixture is moist.
Fill muffin tins with stuffing and bake until golden brown, or about 30 minutes.