Sausage-and-Smoked Mussel Stuffing |
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Prep Time: 15 Minutes Cook Time: 16 Minutes |
Ready In: 31 Minutes Servings: 1 |
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Ingredients:
1 (16-ounce) french bread baguette, torn into 1-inch pieces |
2 pounds ground mild italian sausage |
3 shallots, halved and thinly sliced |
3 celery ribs, chopped |
3 garlic cloves, finely chopped |
1 (3.66-ounce) tin smoked mussels, coarsely chopped |
3 tablespoons chopped fresh parsley |
1 tablespoon chopped fresh thyme |
3/4 teaspoon salt |
1/2 teaspoon pepper |
3 cups chicken broth |
3 large eggs, lightly beaten |
3 tablespoons butter, cut into pieces |
Directions:
1. Preheat oven to 400°. Arrange bread pieces in a single layer on 2 baking sheets; bake about 10 minutes or until bread is toasted but not browned. Transfer to an extra-large bowl.
2. Meanwhile, cook sausage in a skillet over medium-high heat, stirring constantly, 10 minutes or until sausage crumbles and is no longer pink. Add sausage to bowl with toasted bread pieces using a slotted spoon. Reserve drippings in skillet.
3. 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. Add broth and eggs, stirring until well blended. Transfer mixture to a lightly greased 3-quart baking dish; top evenly with butter pieces. Cover with aluminum foil.
4. Bake 30 minutes; uncover and bake 10 more minutes or until golden brown.
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