Sausage-and-Smoked Mussel Stuffing

Ingredients

• 16 ounce bread french
• 3 tablespoons butter cut into pieces
• 3 rib celery stalks chopped
• 3 cups chicken broth 
• 3 large eggs lightly beaten
• 3 tablespoons parsley fresh chopped
• 1 tablespoon thyme sprigs fresh chopped
• 3  garlic clove finely chopped
• 2 pounds ground sausage italian
• 3.7 ounce mussels smoked coarsely chopped canned tinned
• 0.5 teaspoon pepper 
• 0.8 teaspoon salt 
• 3  shallots halved thinly sliced

Equipment

• bowl
• frying pan
• baking sheet
• oven
• baking pan
• aluminum foil
• slotted spoon

Directions

1. Preheat oven to 40
2. Arrange bread pieces in a single layer on 2 baking sheets; bake about 10 minutes or until bread is toasted but not browned.
3. Transfer to an extra-large bowl.
4. Meanwhile, cook sausage in a skillet over medium-high heat, stirring constantly, 10 minutes or until sausage crumbles and is no longer pink.
5. Add sausage to bowl with toasted bread pieces using a slotted spoon. Reserve drippings in skillet.
6. Cook shallots and next 2 ingredients in hot drippings over medium-high heat, stirring constantly, 6 to 8 minutes or until tender. Stir in mussels and next 4 ingredients. Spoon mixture into sausage mixture, tossing until all ingredients are well blended.
7. Add broth and eggs, stirring until well blended.
8. Transfer mixture to a lightly greased 3-quart baking dish; top evenly with butter pieces. Cover with aluminum foil.
9. Bake 30 minutes; uncover and bake 10 more minutes or until golden brown.