Parsley, Sage Sausage, Rosemary And Thyme Stuffing

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!

  
Ingredients:

1 1/2 loaves of  sourdough bread,  about 24 ounces, use day or two old, torn into pieces

  
  
2 cups of celery, diced

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  

  
Preheat oven to 250 degrees. In a large baking dish,  place torn bread and bake for 1 hour, stirring every 20 minutes. 

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!

  

Advertisements