Thanksgiving already? My traditional Colitti sausage mushroom stuffing assigned by this year’s hostess Catherine Jean. She is deconstructing her 24 lb. turkey in the Jacques and Julia way. So, I will divide this stuffing into 2 aluminum disposable pans for easy heating as needed.

In a large skillet, heat olive oil over medium high heat. Add one large sweet onion, coarsely chopped, and a bunch of scallions, thickly sliced. Sauté until translucent. Add crumbled Italian sausage meat, taken out of casings; from 3 large sweet, 3 large spicy. Homemade from your local Eataly. Brown. Add 4 cups Crimini mushroom caps, quartered. Brown. Deglaze with 1/2 cup dry red wine. Stir. Season with oregano, basil, garlic powder to taste. Stir and remove from heat. Let stand to room temp.

Make your favorite bread stuffing as directed. I use PepperidgeFarm, 4 bags. When cooled, add the sausage, mushroom mixture and gently blend together. Put half in each pan. Refrigerate until ready to eat. Pop in the oven, covered to heat through, then uncover until crispy on top. Happy Thanksgiving!


4 thoughts on “StuffingtonPost-SausageMushroom

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