Creamy Sausage Mushroom Stuffing
Stuffing is one of my (and probably everybody else’s) favorite side dishes that you only have once a year with your Thanksgiving turkey. For such a rare treat, you might as well spoil yourself a little:
There seem to be an endless variety of ways you can prepare stuffing–from a bag, from inside the turkey, from fresh cornbread, apples, raisins, celery, squash, chestnut, oyster, cranberry–anything in season is pretty much fair game. This particular recipe was inspired by one that I saw online a while back that sounded delicious and slightly different from what I had grown up on. The end result was amazing: rather than the traditional cornbread croutons, you have the tang of sourdough bread, the heartiness of sausage, the earthy flavor of mushrooms, and the creaminess of leeks and goat cheese. There are a lot of really rich, heavy flavors at play in this stuffing, and it is guaranteed to live up to the high expectations everybody brings to
