TEMPORARY STORE HOURS: Our three Minneapolis stores will close at 6 p.m. today (Tuesday, April 20), and all of our other stores will close at 7 p.m. All stores will re-open at 7 a.m. on Wednesday, April 21.
Cut celery stalks into 3- to 4-inch pieces. Stir chicken stock into hot water; stirring until dissolved
Pour 1 cup chicken stock into blender or food processor. With blender running, gradually add half the celery and onion pieces; puree until smooth. Repeat with remaining 1 cup chicken stock, celery and onion. Set aside.
In large skillet, cook coarsely crumbled sausage until no longer pink (do not overcook; sausage continues to cook as dressing bakes.) remove sausage from skillet; reserving drippings.
Saute mushrooms in drippings until softened (about 5 minutes); drain. In same large skillet, melt butter over medium heat; add celery mixture. Bring to a boil; reduce heat and simmer, uncovered, 15 minutes, stirring occasionally.
In large bowl, combine crackers and celery mixture; blend until crushed crackers are moistened. Fold in sausage and mushrooms. Spoon into lightly greased 3-quart baking dish.
Bake, uncovered, in a preheated 350 F oven until mixture is lightly browned and registers 165 F (45 to 50 minutes). Garnish with parsley.
To make ahead
Refrigerate, covered, several hours or overnight. Bring to room temperature (about 1 hour). Bake as directed.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.