Sourdough Herb Stuffing

Name: Sourdough Herb Stuffing
Ingredients: 6 cups sourdough bread, pieces; 6 cups rye bread, pieces; 3 cups red onions; 1 cup frozen Brussels sprouts; 1 cup celery; 3 cups portabella mushrooms; 1 minced garlic clove; 12 cup olive oil or 12 cup butter; 2 tablespoons soy sauce; 2 tablespoons honey; 12 ounces sausage (any flavor, spicy is better); 1 teaspoon fresh cracked pepper; 1 12 cups water

13 ingredients

8 steps

Ingredients

6 cups sourdough bread, pieces
6 cups rye bread, pieces
3 cups red onions
1 cup frozen Brussels sprouts
1 cup celery
3 cups portabella mushrooms
1 minced garlic clove
12 cup olive oil or 12 cup butter
2 tablespoons soy sauce
2 tablespoons honey
12 ounces sausage (any flavor, spicy is better)
1 teaspoon fresh cracked pepper
1 12 cups water

Directions

1

Separate raw sausage into bite size pieces, saute until golden brown.
2

In large skillet, add olive oil(or butter), honey, onion, garlic, portabello mushrooms,celery,thawed brussell sprouts under medium heat until evenly mixed and cooked.
3

Transfer all of the sauteed veggies to a large bowl, add both breads, pepper and any desired herbs as well as water water.
4

With hands or spoons, mix everything evenly.
5

Do a taste test, add more pepper, etc to your taste buds desire.
6

Stuffing should be evenly moist, no dry areas.
7

Sprinkle water where needed, do not over-water, shouldn't be drenched.
8

Transfer to large coverable baking dish, bake at 375F for 15 minutes covered and 10 minutes uncovered, until top gets slightly crunchy.