Sausage and/or Mushroom Stuffing by Roger

Roger, a friend from work, gave me this recipe. It’s so good, why wait until the holidays? This delicious recipe requires drying out the bread for 3 days. Sounds like too much work? No way! Once you taste it, you’ll be hooked.

1 Giant Loaf Wonder Bread
1 1/2 Tbsp. fresh, minced parsley
1/2 tsp. sage
1 packet dried chicken broth
1 tsp. garlic powder
1/2 tsp. black pepper
1 tsp. kosher salt

2 sticks butter
1/2 cup olive oil
1 large white onion, diced
4 celery stalks, diced – (I dice the leaves, too)
1 lb. portabello mushrooms OR
1 lb. uncooked crumbled sweet Italian sausage

3 days prior to making stuffing, take 3/4 of a Giant Loaf of Wonder Bread and put in a large paper bag. Add the spices. Fold the top over to close, and shake bag to mix. Place in a closet, or cupboard, or just out of the way for 3 full days – minimum.

Preheat oven to 350 degrees. Lightly grease a 9 x 13 x 2 inch pan and set aside.

In a large skillet, melt butter and olive oil. Add onion, celery and garlic. Saute for 10 minutes. If you are using mushrooms, add them now, mix to warm and remove from heat. If you are adding crumbled sausages, add them now and cook for about 15 minutes – or until browned.

Place paper bag on counter next to a large bowl. Take bread out of bag and break into small pieces into large bowl. Gently add pan ingredients to the bread and add 3-4 cups water, a cup at a time, and mix gently, but well. Let stand covered for 5 minutes, then stuff your bird. OR place into prepared baking dish and cook for about 30 minutes.