Moist Sausage Dressing Stuffing

By kdet

Ingredients

• 1 pound mild breakfast sausage (or sage breakfast sausage)
• 4 ounces/1/2 cup butter
• 2 medium onions (chopped, about 2 cups)
• 1 1/2 to 2 cups celery (chopped)
• 1 loaf 647 Italian Bread
• 2 to 3 teaspoons poultry seasoning
• 1 tablespoon fresh sage (finely chopped, or 1 teaspoon dried leaf sage, crumbled)
• 2 tablespoons fresh parsley (finely chopped)
• 1 1/2 to 1 3/4 cups chicken stock (low-sodium)
• 1 teaspoon salt (or to taste)
• Dash freshly ground black pepper​

Details

Adapted from thespruceeats.com

Preparation

Step 1

Gather the ingredients.
Lightly butter a 9-by-13-by-2-inch baking pan. Heat the oven to 350 F (180 C/Gas 4).
In a large skillet over medium heat, cook the sausage, breaking it up and stirring frequently, until it is fully cooked and no longer pink. Remove the sausage to paper
towels to drain.
Wipe out the skillet with a paper towel and place it over medium-low heat. Add the butter and heat until it has melted. Add the chopped onion and celery and cook,
stirring, until the vegetables have 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; then add the chicken broth and stir until well moistened, but not mushy.
Pack gently into the prepared baking dish and cover it tightly with foil. Bake for 25 minutes. Remove the foil and broil for about 3 to 4 minutes, or just until browned on top.

The stuffing may be made a day in advance. Cover and refrigerate overnight. Take it out of the refrigerator about 20 minutes before baking.
Recipe Variations
■ Add 1 1/2 cups of chopped Granny Smith or Golden Delicious apples to the stuffing mixture. Add about 1/2 cup of dried cranberries, if desired