|Butter (for the dish)|
|¼||cup (½ stick) butter|
|1||large onion, coarsely chopped|
|3||stalks celery, coarsely chopped|
|Salt and pepper, to taste|
|2||large portobello mushrooms, coarsely chopped|
|4||sweet Italian turkey or chicken sausages (about 1 pound), cut into ½-inch pieces|
|2||tablespoons chopped fresh oregano, thyme, or marjoram|
|1||cup pecans, coarsely chopped|
|Croutons made from a 1-pound challah|
|2||cups chicken or turkey stock|
1. Set the oven at 375 degrees. Butter a 9-by-13-inch baking dish.
In a large skillet over medium heat, melt the butter. Add the onion, celery, salt, and pepper. Cook, stirring often, for 5 minutes.
2. Add the mushrooms and cook, stirring often, for 5 minutes more or until the mushrooms release their juices. Turn up the heat and cook, stirring, until the liquid evaporates.
3. Add the sausages and cook, stirring, for 5 minutes more. Transfer the mixture to a bowl.
4. Add the herbs, pecans, croutons, and 1 cup of the stock. Toss well. Transfer the mixture to the baking dish, packing it in well. Cover with foil.
5. With the foil in place, bake the stuffing for 30 minutes. Remove the foil, pour the remaining 1 cup stock on top, and continue baking, uncovered, for 20 to 30 minutes or until the top is crusty. Sheryl Julian