Stuffing – Dressing whatever you call it, it’s one of my favorites on my Thanksgiving plate. I grew up eating the packaged kind and I was okay with that until I made my own homemade version. This side dish can be made a day ahead and baked on Thanksgiving day, just put it on the kitchen counter for 20 minutes and bake as directed. This is a very moist and delicious stuffing. Enjoy!
1 1/2 loaves of sourdough bread, about 24 ounces, use day or two old, torn into pieces
2 cups of onion, chopped
1 pound bulk sausage, I used Jimmy Deans Sage
Salt and pepper to taste
1/4 cup parsley, fresh, chopped
2 Tablespoons of Sage, fresh, chopped
1 Tablespoon Rosemary, fresh, chopped
1 Tablespoon Thyme, fresh, chopped
2 eggs, I used extra large, beaten
1 can of low sodium chicken broth, 14 ounce
1 1/2 sticks of unsalted butter (plus more for pan), melted
In a large skillet, put sausage, celery and onion. Season meat with salt and pepper and cook until done.
Preheat oven to 350 degrees. In a very large bowl, place cooled bread, sausage/veggie mixture. Add fresh herbs, parsley, sage, Rosemary and thyme. Pour in melted butter, chicken broth and eggs. Mix well to combine. Place in a buttered 13 x 9 pan and bake uncovered for 30 – 40 minutes. Although this was intended for a Thanksgiving side dish, it would be wonderful with a roasted chicken. Happy Thanksgiving!