Holiday Sausage and Mushroom Stuffing

Servings: 6 | Serving size: about 1 1/2 cups

Cooking time: 75 minutes

This recipe can easily be multiplied by 2 but requires a larger pan and may need to bake a little longer. This recipe makes great leftovers.

Coarsely chop the dried mushrooms into pieces no larger than 1/2 inch.

Place the mushrooms in a small bowl and pour the boiling water over the top. Stir and let stand.

Preheat oven to 325°F.

Place the diced sausage in a large skillet over medium high heat.

Cook for about 3 minutes. Stir frequently.

Add the onions and celery and cook for about 5 minutes, until the onions begin to turn translucent.

Add the mushrooms and the liquid they steeped in and cook until the mushrooms are soft and there's very little liquid. Stir frequently.

Remove from the heat.

Cut the bread into 1/2 inch squares and add to the pan with the sage, parsley, salt, and pepper. Toss the ingredients together.

In a separate small bowl, whisk the egg and milk together until well blended. Add the mixture to the pan with the stuffing and toss to coat well.

Press the mixture into a 9 inch oblong Pyrex dish. Place the dish in the oven and bake for 30 - 40 minutes (depending on how crispy you like your stuffing).