My friend made this last night. Wow! It was so good and different from my normal stuffing. It was kind of like a savory bread pudding. YUM!

Sausage and Mushroom Stuffing with Goat Cheese

1 lb. sourdough bread, cubed
2 tablespoons olive oil
1 tablespoon minced garlic
sea salt, ground pepper
8 oz. fresh mushrooms (portabello, shiitake, oyster), sliced
10 oz. Italian sausage, sliced in 1/2" rounds or crumbled
2 large leeks = 1 cup
1-1/2 tablespoons fresh thyme
1 tablespoon fresh sage
4 tablespoons fresh parsley
8 eggs (not a typo!) :shock:
1 quart heavy cream
2 teaspoons sea salt, ground pepper
6 oz. goat cheese

Toast bread cubes in 250 degree oven for approximately 10 minutes. Saute garlic in oil and add sliced mushrooms. Cook 10 minutes. Saute sausage and drain. Mix bread cubes, mushrooms, sausage, leeks, thyme, sage and 2 tablespoons of parsley. Put mixture into a greased 9 x 13 baking dish and press down. Whisk eggs, cream, salt and pepper. Pour liquid evenly over bread mixture. Crumble goat cheese evenly over surface and light press. Cover with foil and bake at 250 degrees for 40 minutes. Raise oven to 350, uncover and bake 35 minutes. Garnish with parsley.

This looks yummy!!