Laura'S Sausage, Wild Mushroom And Sourdough Stuffing - cooking recipe

Ingredients

1 lb sourdough bread, cubed 1/2 inch thick
1 lb bulk boulder pork sausage
1/8 cup butter (possibly more)
1 large yellow onion, chopped
3 -5 large celery ribs, chopped
3 garlic cloves, minced
3/4 cup good quality chicken stock (not low sodium) or 3/4 cup broth (not low sodium)
1/4 cup dry white wine
1 1/2 lbs wild mushrooms, chopped, not too small
1/2 cup chopped fresh poultry seasoning (not dried!)
1/2 - 3/4 cup chopped fresh parsley
2 eggs, beaten until blended

Preparation

lace bread cubes on a large baking sheet -- toast at 400 degrees until lightly brown (about 12 min) Transfer the bread to an extra large bowl.
In a large frying pan over medium heat, cook the sausage until well cooked and crumbled (about 10 min.) Drain fat -- transfer to the large bowl with the bread.
Add the butter to the drippings in the pan, reduce the heat to low/medium and melt the butter while scraping the bits of the pan. Add the onion and celery and saute' for 1.5 minutes. Add garlic at the very end until fragrant (about 1 min). Transfer to the bowl with the bread.
In the same pan, add some butter and a splash of wine and saute' the mushrooms until juices are rendered. Add to the bread. Add the poultry seasoning, parsley and fold in the eggs until all bread/mixture is well-coated. Dust with salt and petter and pour just a little bit of dry white wine (1/4 cup or less) into the mix and blend. Mixture should be very well blended and moist.
Butter a large, deep baking dish (at least 13 x9). Add stuffing mixture to dish and bake covered with foil at 325 degrees for 30 minutes. Uncover, stir mixture and bake until the top is lightly crisp (about 30 minutes longer).
Happy Thanksgiving!