Ingredients for Umami Stuffing
- Italian Sausage
- Unsalted Butter
- Mushroom
- 2 stalks celery, finely chopped
- White Onion
- Ground Cumin
- Coriander Powder
- Salt
- Pepper
- Dry Bread Cubes
- Chicken Broth
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How to Make Umami Stuffing
- If using link sausage, remove casings and finely mince. (approx. 1 lb)
- In a large skillet, brown 1 lb of sausage over medium heat, breaking it up with a spoon. Drain off excess grease.
- Return the browned sausage to the skillet. Add 4 tbsp butter, 8 oz sliced cremini mushrooms, 2 stalks celery (finely chopped), and 1 medium onion (finely chopped).
- Sauté for 2-3 minutes, or until the onion is softened and translucent.
- Stir in 1 tsp dried sage, 1/2 tsp dried thyme, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes (or to taste).
- **Do not drain** the butter and vegetable juices from the pan. This adds flavor and moisture to the stuffing.
- In a large bowl, combine 6 cups of croutons (day-old bread is best) with the sausage and vegetable mixture. Gently toss to coat the croutons.
- Gradually add 1 1/2 cups of chicken or vegetable broth, about 1/4 cup at a time, mixing well after each addition. Avoid adding too much broth at once to prevent a mushy stuffing.
- Taste and adjust seasoning as needed. Add more broth for desired moisture level; stop when the stuffing is moist but not soggy.
- Transfer the stuffing to a greased 2-quart baking dish.
- Cover with foil and bake in a preheated oven at 350°F (175°C) for 30 minutes.
- Remove foil and bake for an additional 20 minutes, or until golden brown and heated through.
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
14g
Fat
44g
Carbs
7g
