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

WILDFLOUR'S COTTAGE KITCHEN
22Ingredients
105Minutes

Ingredients

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