I love that Joburg Boerewor offers the ability to make recipes with ground up sausage for kosher people. For this recipe I used the garlic flavor which was perfect. I removed the casing (But you don’t have to) and browned the meat before adding it to bread cubes and sautéing the apples, celery and onions in the pan drippings. The stuffing is great on its own, but is more substantial when stuffed in a portobello mushroom.



4 portobello mushrooms caps
2 tablespoons plus 2 teaspoons olive oil
7-8 cups bread cubes (day old or lightly toasted)
12 oz. Joburg Garlic Boerwoers (casings removed)
1 medium onion, chopped
1 apple, peered, cored and chopped
1 to 2 ribs celery with leaves, chopped
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
3 cups chicken broth, homemade or low-sodium canned
1/4 cup chopped fresh flat-leaf parsley
3 tablespoons chopped fresh sage plus a few sage leaves for garnish
1 large egg

Preheat oven to 400 degrees F.

Arrange portobelo caps on a work surface. Remove stems and gills and brush both sides with 2 teaspoons olive oil salt and pepper. Place on a parchment lined baking sheet and set aside.

Put the bread cubes in a large bowl and set aside.

Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the sausage and break up with a wooden spoon. Cook until it is fully cooked and browned, about 5 minutes. Add the sausage to the stuffing cubes. Do not clean out the pan and add the the onion, apple, and celery. Cook until the vegetables get soft, about 5 minutes. Add the broth and parsley and sage and bring to a boil. Taste and adjust seasoning.

Pour the vegetable mixture over the stuffing cubes and toss until evenly moistened. Mix in the egg.

Fill the mushrooms with stuffing place pan in the oven for 30-40 minutes until the top of the stuffing is crusty and brown and mushrooms are soft.

Serve with fried sage leaves as garnish if desired.

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