Mushroom Stuffing with Sausage, Apple, and Walnuts

1 . Stage

Sprinkle each eggplant slice generously with salt and sandwich between paper towels. Place a heavy pan on top of the eggplant slices and set aside for 30 minutes.

2 . Stage

Combine onion, walnuts, celery, and garlic in a bowl. Mix all mushrooms in a second bowl.

3 . Stage

Heat an oven-safe skillet over medium-low heat. Squeeze sausage meat without the skin into meatball-sized segments and add to the skillet. Cook in its own juices until browned, breaking up sausage into bite-sized pieces while cooking, 3 to 5 minutes. Add onion mixture to the skillet and saute until soft, about 10 minutes.

4 . Stage

Preheat the oven to 350 degrees F (175 degrees C).

5 . Stage

Meanwhile, rinse off salt and any accumulated liquid from eggplant slices. Don't be afraid to twist and squeeze the slices. Dice eggplant and add with mushrooms to the skillet. Continue to cook stuffing over low heat until mushrooms have softened, about 10 minutes. Add chicken stock, red wine, and 1 tablespoon butter. Season with oregano, rosemary, sage, salt, and pepper. Mix in diced apples. Place remaining butter in thin pats on top of the stuffing and transfer skillet to the preheated oven.

6 . Stage

Cook stuffing until browned on the top, about 15 minutes.