Wild Mushroom & Ginger Sausage Stuffing

Wild Mushroom & Ginger Sausage Stuffing

What You Will Need:

1 large onion, chopped

2 garlic cloves, chopped

2 stalks celery, chopped

¼ cup plus 2 Tbsp Patricia & Paul Wild Mushroom & Sage infused EVOO

1 lb Italian sausage, casings removed

1 cup vegetable stock

¼ cup Patricia & Paul Honey Ginger White Balsamic Vinegar

5 cups fresh bread crumbs

1 cup chopped dried apricots

½ cup fresh cranberries

2 Tbsp roughly torn sage leaves

Preheat the oven to 350F. Lightly oil a 7 x 11-inch baking dish.

In a small frying pan, sauté the onions, garlic, and celery in the 2 Tbsp olive oil over medium heat until almost translucent, about 2 minutes. Add the sausage meat and brown it in the onion mixture until translucent, about 5 minutes. You shouldn’t need to break it up unless you like it really fine.

In a large bowl, beat the eggs with the stock, balsamic, and remaining ¼ c of olive oil. Gently mix in the bread crumbs, apricots, cranberries, and sage leaves. Add the sausage mixture and toss to combine, ensuring the bread is well soaked in the egg mixture.

Press the stuffing mixture into the baking dish, cover tightly with aluminum foil, and bake for 45 minutes. Remove the foil and bake uncovered for 7 minutes to let the top crisp. Let stand for 10 minutes before serving.

If you want to try baking this in a muffin tin, just oil the muffin cups and proceed as above, baking for 20 minutes.