*Serves about 10 people
- 1 pound of uncooked mild pork or chicken sausage (out of the casing).
- 4 ounces (1/2 cup) butter
- 2 cups chopped onion
- 1 1/2 to 2 cups chopped celery
- 10 cups cubed crusty French bread or sour dough bread
- 1 tablespoon finely chopped fresh sage or 1 teaspoon dried leaf sage, crumbled
- 2 tablespoons finely chopped fresh parsley
- 1 Tbs of fresh rosemary or thyme (optional)
- 1 teaspoon Kosher or sea salt
- dash freshly ground black pepper
- 1 1/2 to 1 3/4 cups chicken broth
Lightly butter a large baking pan. Heat oven to 350°.
In a large skillet over medium heat, cook the sausage, breaking up and stirring frequently, until sausage is no longer pink. Remove from heat and drain the grease. Wipe out the skillet and melt the butter over medium-low heat. Add the onion and celery and cook, stirring, until the vegetables are softened, about 5 to 7 minutes.
In a large mixing bowl, toss the bread cubes with the herbs and seasonings. Add the vegetables with the butter and the drained sausage. Stir in chicken broth until well moistened, but not mushy. Pack gently into the prepared baking dish and cover tightly with foil. Bake for 25 minutes. Remove foil and bake for about 10 more minutes, or until the top is toasted. -- You can also take half of the stuffing and cook it in your turkey or chicken. When the thermometer reaches 165 in the center, the stuffing is done. Yum!| Print