1 Giorgio® Portabella Cap
1 large or 2–3 small Giorgio Shiitake Caps
4 cups sourdough bread, cubed
2 tbsp unsalted butter
2 celery stalks, diced
1 medium carrot, diced
3 shallots, diced
½ lb ground mild Italian sausage
½ cup raisins
2 ¼ cups low-sodium chicken stock
2 tbsp thyme leaves, chopped
1 tbsp fresh flat leaf parsley, chopped
Salt and black pepper
Prep Time: 5 mins
Cook Time: 30 mins
Servings: 4–6 pieces
1Preheat the broiler to high. Place the bread on a large, rimmed baking sheet and broil 3–4 minutes or until the bread is golden. Set aside to cool.
2Preheat the oven to 375° F. Spray a 9" x 13" baking dish with cooking spray.
3Place the mushroom caps in a food processor and pulse to break the mushrooms until it resembles the ground Italian sausage.
4Melt the butter in a large skillet over medium-high heat. Add the mushrooms, celery, carrot, and shallots. Cook 3–4 minutes or until vegetables are softened.
5Add the sausage and cook until brown, breaking up the meat as it cooks.
6Add the raisins and cook for 1 minute.
7Pour ¼ cup stock into the skillet, scraping any brown bits from the bottom.
8Transfer the sausage mixture to a large bowl. Add the chicken stock, thyme, and bread. Season to taste with salt and pepper and toss to combine.
9Pour the stuffing into the prepared baking dish and bake for 20 minutes.
10Before serving, sprinkle the stuffing with fresh parsley. Enjoy!
To learn more about Giorgio Fresh Co., visit www.giorgiofresh.com
