Herbed Bread Stuffing With Mushrooms And Sausage - cooking recipe

Ingredients

1 peasant bread (1 1/2 lb)
4 Italian turkey sausage links
2 teaspoons butter
1 lb cremimi mushroom, quartered
cooking spray
2 cups onions, chopped
1 1/4 cups carrots, choped
1/2 cup fresh parsley, minced
1 tablespoon fesh thyme leaves, minced
1 tablespoon fresh sage, minced
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
2 large eggs
one can chicken broth (14oz)

Preparation

Preheat oven to 400\u00b0F.
Trim crust from bread. Cut bread into 1 1/2 -inch cubes. Arrange bread cubes in a single layer on 2 jelly-roll pans. Bake at 400\u00b0F for 10 minutes or until toasted.
Reduce oven temperature to 350\u00b0F.
Cook sausage in a large nonstrick skillet over medium-high heat 10 minutes, browning on all sides. Remove from pan; cut crosswise into 1/4-inch thicke slices.
Melt butter in skillet over medium-high heat. Add mushrooms; saute 4 minutes. Combine bread cubes, sausage, and muusrooms in a large bowl.
Heat skillet over medium-high heat. Coat pan with cooking spray. Add onion, carrot and celery; saute 5 minutes or until lightly browned. Add parsley, thyme sage, salt and pepper; saute 1 minute. Add to bread mixture. Combine eggs and broth, stirring with a whisk. Add to bread mixture; toss to coat. Spoon into a 13x9-inch baking dish coated with cooking spray. Bake at 350F for 45 minutes or until browned.
TIP: Making your own bread cubes is easy and yields delicious results. You can prepare the toasted bread cubes two to three days before Thanksgiving; store at room temperature in a zip-top plastic bag. If there's space in the oven, bake the stuffing while the turkey roasts. otherwise, bake it in the morning, and reheat it while the turkey stands.