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Sausage-and-Smoked Mussel stuffing
Nb persons: 8
Yield:
Preparation time:
Total time:
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| 1 (16 ounce) | French bread baguette, torn into 1-inch pieces |
| 2 pounds | 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 |
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.
Makes 8 servings.
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