Recipe: Italian Sausage, Pine Nuts and Exotic Mushroom Dressing

A friend of mine just posted a lament on Facebook about what kind of dressing to make for Thanksgiving. So I decided I would share my favorite recipe. I like my dressing to be browned and a little crunchy. I really don't like stuffing; it is too moist and gummy for my taste.

Actually it is kind of a family tradition not to make a traditional Thanksgiving dinner, no one in my family likes turkey so we never make it. I am partial to dressing and I plan on making it this Thanksgiving but I have not decided yet on a roasted chicken or a pork roast to serve along with it.

However you celebrate Thanksgiving; I wish you and your family a wonderful day.

4 C day old baguette cubes

1 Italian Sausage browned and crumbled

1/2 C Celery diced

1/2 C yellow onion diced
1 Leek chopped

6 cloves of garlic minced

1 C exotic mushrooms, chopped. I am using Chanterelle, King Oyster and Shitake this year

1/4 C pine nuts, browned

1/4 C fresh herbs-sage, thyme, rosemary

1 C chicken broth

1/2 stick of butter
1 -2 egg beaten

Salt & Pepper to taste

Cook the sausage and set aside to add to the dressing. Lightly toast the pine nuts, watch carefully not to burn.
Melt the butter & add the onion, leek, garlic, celery and fresh herbs. Sauté until lightly browned add the mushrooms. Cook until the mushrooms are cooked through.
In a large mixing bowl add the bread cubes, sausage, pine nuts and mushroom mixture. Add the chicken stock and beaten egg to the bread cubes until you get the right “wetness” for your taste.
In the pan you cooked the mushroom mixture lightly brown the dressing. Adding more butter as needed salt and pepper to your taste.