|32 ounces white button or crimini mushrooms||1 cup white wine (or chicken broth)|
|4 Tbsp Canola oil||1/2 tsp kosher salt|
|1/2 tsp kosher salt||32 ounces chicken broth|
|4 cups cornbread, cut in 1" cubes||1 tsp ground thyme|
|4 cups french bread, cut into 1" cubes||1/2 tsp turmeric|
|4 cups artisan/crusty bread, cut into 1" cubes||2 tsp rosemary, minced|
|1/2 lbs Italian sausage||1/2 tsp kosher salt|
|2 cups diced onion||black pepper|
|5 whole granny smith apples, large dice|
|5 Tbsp brown sugar|
1. Allow diced bread to sit out on cookie sheets for several hours or overnight, until dried out. (I used about 15 cups of various dried, diced bread and seasoned dressing I had on hand.)
2. Preheat oven to 500 degrees.
3. Wash mushrooms thoroughly and pat dry with paper towels. Toss in a bowl with canola oil and sprinkle with 1/2 tsp salt. Mushrooms will be very coated, but that's good! Divide mushrooms between two sheet pans and roast in the upper half of the oven for at least 20 minutes, stirring once halfway through roasting. Remove from oven when mushrooms are deep brown. Set aside.
4. In a large skillet, crumble and brown sausage over medium high heat. Remove from skillet and set aside.
5. Add diced onions to skillet and brown for 5 minutes. Increase heat to high and add diced apples, brown sugar, and 1/2 tsp salt. Cook for 3-5 minutes or until deep golden brown.
6. Decrease heat to medium and pour in wine (be careful if you're using an open flame). Stir and cook to reduce liquid by half, about 2 or 3 minutes. Pour apple/onion mixture over bread cubes.
7. Return skillet to medium heat; combine chicken stock, thyme, turmeric, rosemary, 1/2 tsp salt, and pepper. Heat for a few minutes, then add some to bread cubes. Stir in sausage and mushrooms. Use enough liquid to desired moistness.
8. Pour dressing into a large baking dish and bake at 375 degrees for 20-25 minutes, until golden brown on top.
I made and served this for Thanksgiving 2010 and it was the best dressing ever! Another winner from The Pioneer Woman.