Ingredients
The following ingredients have 4 Servings
- 1 lb bulk sage sausage (browned and drained of fat)
- 4 Tbsp unsalted butter (divided)
- 1 large white onion (diced)
- 4 large celery ribs (thinly sliced)
- ¼ cup Italian flat-leaf parsley (chopped)
- 8 oz fresh cremini or white button mushrooms (sliced)
- 1 (12 oz) pkg Pepperidge Farm country-style, cubed stuffing
- 1 tsp poultry seasoning
- 1 tsp dried sage
- 1 tsp dried thyme
- ½ tsp dried marjoram
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 2 cups chicken or vegetable stock
- 2 large eggs (lightly beaten)
Instruction
- Heat oven to 350-375°F.
- Cook the onion and celery in 2 Tbsp butter until softened. Remove from the pan and set aside.
- In the same pan, cook the mushrooms in 2 Tbsp butter until browned.
- Toss the cooked veggies and mushrooms with the parsley and seasonings in a large mixing bowl. Add the sausage and stuffing.
- Add the stock and mix in eggs. Transfer mixture to a 13x9 baking dish sprayed with cooking spray, and cover with foil.
- Bake 30 minutes at 350-375°F. Remove foil, and bake another 30 minutes.
