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Ingredients

• 1 pound high quality sweet Italian sausage, removed from skin and crumbled
• 4 Tbsp olive oil (or 1/2 stick unsalted butter if you like)
• 1 large onion chopped
• 4 medium celery ribs
• 8-10 ounces of cremini (brown) or white mushrooms
• 1/2 tsp each dried sage, dried thyme, dried marjoram, and freshly ground black pepper
• 1/2 cup fresh flat leaf parsley, chopped fine
• 2 cups toasted nuts (I used a mix of pine nuts, slivered almonds, and roughly chopped pecans, and briefly toasted in a saute pan)
• 1 tsp kosher salt or 1/2 tsp regular salt
• 12 cups chopped toasted bread cubes (I used half whole wheat and half white- see instructions below)
• 1 cup chicken broth or stock
• 3 large eggs, lightly beaten (I tossed one of the yolks before beating).

Description

This Recipe Is A Combination And Adaptation Of Two Great Stuffing Recipes Found In The New Best Recipe Cookbook By Cook's Illustrated (one Of Our Favorites For Traditional Dishes).…

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