Sausage and Mushroom Stuffing

Ingredients

• 0.5 teaspoon pepper black
• 5 cups sandwich bread white cubed (1-inch) ( 7 (1-ounce)
• 5 cups bread whole wheat cubed (1-inch) ( 7 (1-ounce)
• 1.5 cups celery finely chopped
• 0.5 teaspoon marjoram dried
• 1 teaspoon rosemary dried
• 1 teaspoon rubbed sage dried
• 1 teaspoon thyme dried
• 0.3 cup parsley fresh chopped
• 1 pound turkey sausage italian
• 8 ounce mushrooms ( 2 cups)
• 3 cups onion finely chopped
• 1.5 cups turkey stock homemade
• 1 teaspoon vegetable oil 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• baking pan

Directions

1. Preheat oven to 25
2. Place bread in a single layer on 2 baking sheets.
3. Bake at 250 for 1 hour or until dry. Set aside.
4. Remove casings from sausage. Cook the sausage in a large nonstick skillet coated with cooking spray over medium heat until browned, stirring to crumble.
5. Place sausage in a large bowl.
6. Heat oil in pan over medium heat.
7. Add the onion, celery, and mushrooms; cover and cook 10 minutes or until vegetables are tender, stirring occasionally.
8. Remove from heat; stir in thyme and the next 4 ingredients (thyme through pepper).
9. Add the onion mixture, bread, and parsley to sausage; toss gently to combine.
10. Add Homemade Turkey Stock, and stir until moist.
11. Increase oven temperature to 35
12. Spoon the bread mixture into a 13 x 9-inch baking dish coated with cooking spray. Cover and bake at 350 for 15 minutes. Uncover and bake an additional 20 minutes or until top is crusty.