Barbecue Bob's BBQ and Beer Bash!

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Get ready to take a walk on the Wild Side. This sausage and mushroom stuffing will simply blow your mind.

I wasn't gonna share this recipe but Miss Claudia said somethin' that's this good you just can't keep to yourself.

I usally make this at Thanksgiving and since that day is fast approaching, I'm givin' it to ya early.

Enjoy it...

God Bless!

BBQ Bob and Miss Claudia


BBQ Bob's Trippin on the Wild Side Stuffin
Italian Sausage and Wild Mushroom Stuffing

8 T unsalted butter
8 cups fresh Extra Sourdough bread cubed
1 cup buttermilk
16 oz. chicken stock
1 lb Mild Italian Sausage, cooked and crumbled
2 Medium yellow onions, finely chopped
3 ribs celery, finely chopped
6-8 garlic cloves, minced
1 tablespoon BBQ Bobs Blammo! Poultry Spice* (see below)
1 1/2 pound assorted wild mushrooms, such as shiitake, oyster, wood ear & morel, stems trimmed, wiped clean and sliced
Kosher Salt, to taste
Freshly ground black pepper, to taste
2/3 cup Zinfandel wine
4 large eggs, beaten
2 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano



Directions

1. Preheat the oven to 350° F. Butter a large baking dish with the butter and set aside.

2. In a bowl, soak the bread cubes in the buttermilk.

3. In a large saute pan or skillet, cook the sausage over medium-high heat until done and the fat is rendered. To the fat in the pan, add the onions, celery, garlic and Blammo!, and cook, stirring, until softened, 5 to 6 minutes.

4. Add the mushrooms and continue to cook until the mushrooms have released their liquid and are soft, about 4 minutes. Add the Zin, stirring with a wooden spoon to deglaze the pan, 1 1/2 to 2 minutes. Remove from the heat and let cool completely.

5. Squeeze the excess buttermilk from the bread and place in a large mixing bowl. Add the eggs and mix well, breaking up the pieces of bread. Add the mushroom mixture, sausage, chopped thyme and oregano, and salt and pepper to taste. Bake until golden brown and cooked through, 45-60 minutes.

6. Remove from the oven and let rest for 10 minutes before serving.

Makes 6 to 10 servings

BBQ Bob's Blammo Poultry Seasoning

2 cups dried parsley
1 cup rubbed sage
1/2 cup dried rosemary, crushed
1/2 cup dried marjoram
2 tablespoons salt
1 tablespoon ground black pepper
2 teaspoons onion powder
1/2 teaspoon ground sage
pinch of cayenne pepper