I was just thinking about what I should make this weekend for my Grandma’s family Thanksgiving, and I thought about this yummy Sausage Stuffing from last year… it might make a repeat appearance! …… Last Sunday we got together for “Thanksgiving” with my Grandma’s family – extended family. My Grandma came from a family of 8 brothers and sisters. Every year they (along with their children, their children’s children, and so on…) get together for a family reunion in the church basement for a potluck Thanksgiving dinner. Now, it is a great time for us to see our cousins and for our kids to play together. Last year I brought a chocolate meringue pie. This year, I decided to go the savory route and put a new spin on traditional stuffing/dressing by adding sausage. I loved the extra spice and flavor it added. Since turkey can sometimes be a little bland, this is the perfect way to add real flavor to the Thanksgiving plate. *Note, this photo was pre-baking. We had to mad-dash out the door as soon as it was done, so I forgot to take a picture. The end result was nicely browned on top and moist inside. Sausage, Herb & Mushroom Dressing (serves 8-10) 1 pound of sausage 16 cups of sourdough bread cubes, 1-inch 1 stick of butter 2 cups of yellow onions, 1/2 inch dice 1 cup of celery, 1/2 inch dice 2 cups of mushrooms, sliced 2 tablespoons of flat-leaf parsley, chopped 2 tablespoons of thyme, minced 6 sage leaves, julienned 1 tablespoon of sea salt 1 tablespoon of pepper 3 cups of chicken stock (plus more, depending on bread) 2 eggs 
Preheat the oven to 350 degrees. Toast bread on a baking sheet for 6 minutes. 
Brown sausage, remove from fat and drain on a paper towel. 
Meanwhile, in a large saute pan, melt the butter and saute the onions, celery, mushrooms with parsley, thyme, sage and salt & pepper for 10 minutes until they begin to soften. 
Place sausage, vegetable mixture and bread cubes in a large mixing bowl. 
Beat together the stock and eggs. 
Add it to the bread mixture and toss together. The mixture should seem moist – add more stock until it seems moist, but not sopping. Pour into a casserole dish. Bake uncovered for 30-35 minutes.