Savory Sausage and Mushroom Stuffing

• 14 cup olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 lb sweet Italian sausage, casings removed (pork or turkey)
• 1 teaspoon dried basil
• 1 teaspoon dried marjoram
• 34 lb cremini mushroom, sliced
• 10 cups fresh bread, crumbs made from day-old Italian bread
• 1 cup freshly grated parmesan cheese
• 12 cup chopped fresh parsley
• 2 cups turkey broth or 2 cups chicken broth, as needed
• salt
• freshly ground black pepper

1. In a large skillet, heat 2 tablespoons oil over medium heat; add in onion and garlic; cook/stir often, until the onion is softened, about 3 minutes.
2. Add in sausage, basil, and marjoram; cook/stirring often and breaking up the meat with a spoon, until the sausage is cooked through, about 10 minutes; scrape into a big bowl.
3. Add the remaining 2 tablespoons oil to the skillet and heat over medium heat.
4. Add mushrooms; cook until mushrooms give off their juices, they evaporate, and the mushrooms begin to brown, about 8 minutes.
5. Add the mushrooms to the sausage in the bowl; mix in the bread crumbs, mushrooms, Parmesan cheese, and parsley.
6. Gradually stir in about 1 1/2 cups of broth; season with salt and pepper to taste.
7. Transfer to a lightly buttered casserole; drizzle with 1/2 cup broth; cover and bake at 350 for 30 minutes (uncover the last 15 minutes for crustier top).

olive oil, onion, garlic, sweet italian sausage, basil, marjoram, cremini mushroom, fresh bread, freshly grated parmesan cheese, parsley, turkey broth, salt, freshly ground black pepper

Taken from www.food.com/recipe/savory-sausage-and-mushroom-stuffing-439878 (may not work)