Old-Fashioned Sausage Bread Stuffing

By chezus

This is the only stuffing recipe you will ever need; inspired by my grandmother and Better Homes and Gardens. To keep it vegetarian do not add the sausage. You can add any kind of sausage that tickles your tastebuds. I like to use ole fashioned Italian.

Feel free to stuff all of it into your turkey before baking or do as I do bake it along side the bird.

Ingredients

• 2 cups finely chopped celery
• 1 cup finely minced yellow onion
• 4 cloves of garlic, finely minced
• 3 tablespoons fresh herbs, finely minced (I use sage, rosemary and thyme)
• 1/3 cup olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 8 cups dry bread cubes (I use ciabatta bread)
• 1 1/2 - 2 cups chicken or veggie stock or water
• 2 eggs beaten
• 1 1/2 pound of your favorite sausage, casings removed

Details

Adapted from chezus.com

Preparation

Step 1

Cook the sausage in a large frying pan over medium low heat, until lightly browned; 5 minutes. Place the sausage on a paper towel to remove excess oil.

In a dutch oven cook the celery and onion with the olive oil until soft, about 5 minutes. Stir in the garlic. Remove from the heat. Stir in the herbs, salt and pepper. Place the dry bread cubes in a large mixing bowl. Add the celery/onion mixture and the sausage. Using your hands add the stock and beaten egg until moistened. Place the stuffing into a lightly oiled baking dish. Or you can stuff it into your turkey just before placing in the oven to roast. Either way is acceptable.

If you are not going to stuff the bird, then preheat the oven to 350. Bake for 30 - 45 minutes, until golden brown and warmed throughout.