Gourmet Sausage, Red Grape, and Goat Cheese Stuffing with Pecans

Gourmet Sausage, Red Grape, and Goat Cheese Stuffing with Pecans

Ingredients

  • 1 lb. ground italian sausage, mild or spicy
  • 1 1/2 sticks Minerva Dairy Amish Butter
  • 1 large onion, chopped
  • 2 ribs celery, sliced
  • 1 1/2 tsp. dried parsley
  • 1 tsp. ground dried sage
  • 1 tsp. dried thyme
  • 1 tsp. poultry seasoning
  • 1 tsp. salt
  • 1 tsp. coarse ground black pepper
  • 1/2 tsp. ground rosemary powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • splash of red or white wine
  • 1 (8 oz.) cont. fresh sliced mushrooms
  • 1 lb. halved seedless red grapes
  • 1/2 - 1 cup chopped pecans, as preferred
  • 1 (12 oz.) bag unseasoned dried bread cubes
  • 1 1/2 - 2 cups chicken broth, as much as you like for moistness
  • 2 extra large eggs, beaten
  • 8 oz. herbed goat cheese, chilled and cut into cubes or chunks
  • 4 more Tbl. butter cut up into small pieces to dot top

Instructions

In large frying pan, sauté sausage breaking up into small bite-sized pieces until done. Remove with slotted spoon to paper towel-lined container or bowl. Set aside.

Leave sausage fat in pan and add butter. Melt over medium-low heat and add next 12 ingredients. (Up to mushrooms.) Sauté until vegetables are tender. Add mushrooms,. and sauté another few minutes. Remove from heat. Add sausage, grapes, and pecans. 

In very large bowl or small stock pot, add dried bread cubes. Add chicken broth and eggs and fold a few times to lightly combine.

Add mixture from frying pan and fold until evenly mixed. Add goat cheese, a third at a time, and fold until evenly mixed in as well.

Transfer stuffing mixture to a large, deep *sprayed* baking/roasting dish, or 2 regular-sized ones (one 13x9 plus second small pan) if needed. Dot top with 4 Tbl. butter. Cover tightly with foil.

Place into preheated 350º F oven and bake for 1 hour. Remove foil and bake 5 minutes longer.