Sausage Mushroom Stuffing
1 loaf Italian Bread, cubed1 Onion, diced 1 Leek, chopped 3 Celery Sticks, chopped 4 Garlic Cloves, minced 1 1/2 Tbsp Sage, fresh/minced 1 1/2 Tbsp Thyme, fresh/minced 1 1/2 Tbsp Rosemary, fresh/minced 3/4 c Parsley, chopped 1 lb Mushrooms of choice, chopped 1 lb Sausage 2 1/2 c Turkey Stock 3 Eggs 4 Tbsp Wild Mushroom & Sage EVOO 2 Tbsp Wild Garlic Dried Herb Blend 1 tsp Roasted Garlic Sea Salt
Preheat the oven to 300 degrees F. Spread out bread cubes on two baking sheets creating a single layer. Toast for 20-40 minutes or until dry, stirring occasionally. After the bread cools, transfer to a large mixing bowl.
Place chopped mushrooms in a skillet over medium heat. Sauté until the juice from the mushrooms has evaporated. Place in a bowl and set aside. Add 2 Tbsp of Wild Mushroom & Sage EVOO to the skillet and sauté onions, celery, and leeks. Season with 1 Tbsp Wild Garlic Dried Herb Blend and the Roasted Garlic Sea Salt. Once vegetables are soft and golden, mix in garlic, sage, rosemary and thyme. Add mushrooms back in. Sauté for a few more minutes, then transfer to the bowl with bread cubes along with chopped parsley.
Add 1 Tbsp Wild Mushroom & Sage EVOO to the skillet and cook sausage until no longer pink. While the sausage cooks, season with remaining 1 Tbsp of Wild Garlic Dried Herb Blend. Once fully cooked through, add to the bowl with vegetables and bread.
Whisk eggs and turkey broth together. Slowly pour over the bread mixture, and use a spatula to gently toss together.
Preheat the oven to 375 degrees F. Using the remaining 1 Tbsp of Wild Mushroom & Sage EVOO, oil a 13x9 baking dish and transfer stuffing mixture into it. Bake for 20 minutes covered with a lid or tinfoil. Remove and cook for another 20 minutes uncovered or until lightly golden.