1½c mushrooms (use your favorite or a mixture of crimini, maitake, and button), diced or broken into smaller pieces
1c diced onion
1c diced celery
½c diced leek
1T chopped garlic
1lb good quality, crusty bread, torn and dried on the counter overnight
1lb kielbasa sausage, cut into ½ moons
1T canola oil
salt, to taste
1T picked fresh thyme
2 sticks butter
1½c chicken stock
2 bags Almond Rosemary State Bird Crunch
- Night before, tear bread into thumb size pieces and lay out on sheet trays to dry on counter (or day of, toast on sheet trays at 375F until dry and light, golden brown)
- Preheat oven to 425F
- Dice onion, celery, leek, chop garlic, and cut kielbasa, pick thyme.
- Preheat a 10” cast iron pan over medium/high flame, add canola oil, swirl to coat pan, and add kielbasa.
- Cook kielbasa for 2-3 minutes or until nicely browned. Drain on a plate lined with paper towels.
- Put pan back on medium/high heat, and add mushrooms.
- Season to taste with salt, and cook for 3-5 minutes, or until nicely browned. Remove mushrooms to kielbasa plate.
- Add 1 stick of butter to the pan on medium/low heat. Add onion, celery, leek, and garlic. Season liberally with salt. Sweat vegetables slowly while stirring. After 3-4 minutes, add ½ cup of water and continue to sweat for 10 minutes or until vegetables are soft and translucent.
- Turn off heat and add second stick of butter to melt. Once melted, remove vegetable/butter mixture to a large bowl. Don’t clean the pan yet.
- Add the mushrooms, kielbasa, bread, 2 bags Almond Rosemary State Bird Crunch, thyme and stock to the bowl, and mix well. Taste for seasoning.
- Pour stuffing back into the cast iron pan (it will look like it’s too much, but it’s not)*, and bake for 25-35 minutes or until nicely browned all over.