1teaspoonminced fresh rosemary(or ½ teaspoon crumbled dried rosemary_
Coarse or kosher salt and freshly ground black pepper(to taste)
½cupdry white wine
1poundloose mild or spicy turkey sausage
10cupscubed good quality white bread(left to sit on a baking sheet for one day)
½cupchopped flat-leaf parsley
1 ½ to 2 ½cupslow-sodium chicken or vegetable broth
Instructions
Preheat the oven to 400 F. Butter a shallow 4-quart baking pan.
In a large, deep skillet, melt the butter over medium heat. Add the onions, celery, carrots, mushrooms, garlic, sage and rosemary. Season with salt and pepper and sauté everything until all of the liquid is evaporated (the mushrooms will release liquid as they start to cook) and the vegetables are all tender and lightly browned, about 12 minutes. Add the wine and sauté for another couple of minutes until it is almost evaporated. Transfer the vegetables to a large bowl.
In the same skillet, brown the sausage over medium heat until browned and crumbly, about 8 minutes. Add the sausage to the vegetables and toss to combine. Add the bread cubes and toss again.
Drizzle over 1 ½ cups of the broth (feel free to also drizzle over up to ½ cup of turkey drippings if desired). Add the parsley and toss well so that the bread is evenly moistened. Add in the remaining ½ cup to 1 cup of the broth, depending on how much liquid the bread is absorbing, to the stuffing and toss again.
Turn the mixture into the prepared baking pan and cover with foil. Bake for 20 minutes, then remove the foil and bake for another 25 minutes or so until the stuffing is cooked through and the top is browned and crispy.
Notes
The types of mushrooms you can use in this recipe are fairly limitless. Use the ones that appeal, the ones that are on sale and the ones that fit into your budget. You can absolutely use all inexpensive button mushrooms, but it is really great to mix in some of the fabulously delicious and chewy (but pricier) shiitakes or other wild mushrooms. If you’re splurging (or if you have a friend in the mushroom or foraging world!), definitely go for all wild mushrooms.
The stuffing can be made up to 2 days ahead of time and stored covered in the fridge. Bring to room temperature before baking, or plan to add 15 minutes to the first part of the baking time with the casserole covered.
Leftovers will last for up to 4 days in the fridge. They can be reheated in the microwave, though the top won't be as crispy. You can also reheat leftovers in a 350-degree oven for about 20 minutes, uncovered.