We have been experimenting with easy, but “homemade” stuffing recipes and of course, found that those with sausage are always the best 🙂 Below is the combination of our favorite recipes, which will now be a staple for us at Thanksgiving… and maybe even other meals throughout the year as well!!
•10 cups cubed unseasoned stuffing bread from bakery (or frozen stuffing bread)
•½ Cup butter (divided in two)
•2 Cups chopped onion
•1 Cup chopped celery
•1 lb. A Brown House ground pork sausage
•4 Cups chicken broth
•1 Cup water
•1 tsp. salt
•1 tsp. pepper
•If using unseasoned bakery bread, add herbs:
•2 Tbsp. chopped thyme
•2 Tbsp. chopped sage
•2 Tbsp. chopped parsley
•Preheat oven to 350 degrees.
•Cook sausage in pan and drain, if necessary.
•While sausage is draining, add ¼ Cup butter, chopped onions and celery to pan, sauté until soft.
•In large bowl, combine stuffing bread, cooked sausage and sautéed onion/ celery mixture. Stir. Add chopped herbs and mix. If you need to, divide contents into two bowls if your bowl isn’t big enough!).
•In medium bowl, beat eggs, water and 3 Cups chicken broth (save 1 Cup broth for later). Pour over stuffing mixture in large bowl, mix.
•In 9×13 casserole-sized pan, spoon in the stuffing mixture (you MAY need two casserole pans, based on the size of your stuffing bread!). Melt remaining ¼ Cup butter and pour over the top.
•Sprinkle top with salt and pepper.
•Cover with foil and bake for 25 minutes. Uncover, pour remaining 1 Cup broth over top and bake an additional 25 minutes until golden.
•Yields approx. 20 servings… Based on your appetite 🙂
Want to print the recipe? Click below!