Sourdough Herb Stuffing

• 6 cups sourdough bread, pieces
• 6 cups rye bread, pieces
• 3 cups red onions
• 1 cup frozen Brussels sprouts
• 1 cup celery
• 3 cups portabella mushrooms
• 1 minced garlic clove
• 12 cup olive oil or 12 cup butter
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 12 ounces sausage (any flavor, spicy is better)
• 1 teaspoon fresh cracked pepper
• 1 12 cups water

1. Separate raw sausage into bite size pieces, saute until golden brown.
2. In large skillet, add olive oil(or butter), honey, onion, garlic, portabello mushrooms,celery,thawed brussell sprouts under medium heat until evenly mixed and cooked.
3. Transfer all of the sauteed veggies to a large bowl, add both breads, pepper and any desired herbs as well as water water.
4. With hands or spoons, mix everything evenly.
5. Do a taste test, add more pepper, etc to your taste buds desire.
6. Stuffing should be evenly moist, no dry areas.
7. Sprinkle water where needed, do not over-water, shouldn't be drenched.
8. Transfer to large coverable baking dish, bake at 375F for 15 minutes covered and 10 minutes uncovered, until top gets slightly crunchy.

sourdough bread, rye bread, red onions, brussels, celery, portabella mushrooms, garlic, olive oil, soy sauce, honey, sausage, fresh cracked pepper, water

Taken from www.food.com/recipe/sourdough-herb-stuffing-197171 (may not work)