Thanksgiving stuffing
Serves 8-12 (9x13 casserole dish)
Ingredients:
2 Large Loafs Of White Wonder Bread
12 oz Pepperidge Farms Herb Classic Stuffing
1.5 Lbs Bulk Breakfast Sausage
1 Stick Of Butter
1 Medium Onion (diced)
4 Ribs Of Celery (diced)
4 Garlic Cloves (minced)
2 Tbsp Fresh Rosemary (minced)
2 Tbsp Fresh Thyme (minced)
1/4 Cup Fresh Parsley (chopped)
4 Cups Chicken Stock
3 Eggs (beaten)
1-2 Tbsp Olive Oil
Poultry Seasoning
Instructions:
Preheat the oven to 350F.
Slice the white bread into cubes then spread out on baking sheets. Bake in the oven for about 10 minutes to dry out the bread. Let cool and set aside.
In a large pan on medium heat, add some olive oil and the sausage. Brown and break up the sausage into small pieces then remove from the pan.
Next in the same pan, melt the butter then add the diced onion and celery. Once the veggies begin to sweat, add the garlic, rosemary, thyme, and parsley. Sauté for 1 minute or until fragrant then add the sausage back to the pan and mix until combined. Once the onions and celery are softened, turn off the heat and let cool. (NOTE: there is no need to add salt since we will be seasoning with poultry seasoning and the butter and sausage has salt in it).
Next in a large bowl, add the crusty white bread, pepperidge farms herb classic stuffing, and the sausage mixture. Give that a toss until combined. Now add the chicken stock a little at a time until the stuffing is very wet but not dripping. Continue to mix and season with the poultry seasoning adding more stock as needed.
Taste it and adjust the seasoning to your liking before adding the eggs. Mix until the eggs are well incorporated.
Place the stuffing mixture in a greased 9x13 casserole dish pressing it in evenly. Cover the casserole dish with foil and bake in the oven for 45 minutes. Remove the foil and continue to bake for 20-30 minutes to get a nice crust. Insert a knife in the center and if the knife is hot its done.
Let cool for 10 minutes then serve with gravy and your thanksgiving meal.
Enjoy!
