This classic sausage and herb stuffing is a real crowd pleaser. Fresh and dried herb combined with sausage and bread create a side dish perfect for the Holiday table or any Sunday dinner.
2ClovesGarlicDiced, or 2 tablespoons of the pre-diced
1/4 CupFresh SageDiced or 2 Teaspoons Dried Sage
1Teaspoon Salt
1/2Teaspoonpepper
16OuncesChicken Stock
3LargeEggs
1/4CupFresh ParsleyDiced, or 2 Tablespoons Dried
1TablespoonFresh ThymeDiced, or 1 Teaspoon Dried
1CupDried Cranberries or Raisins Optional
4TablespoonsButterThin sliced to dot the top before baking
Instructions
Cube the stale bread and if not already dried out, place on a half sheet pan to bake for about 15 minutes at 350 degrees Fahrenheit.
1 Loaf Bread
In a skillet brown the sausage, breaking it up into small pieces while cooking. Add the onion, celery, garlic, and sage. Continue to cook, stirring frequently until the vegetables are soft and tender.
1 Pound Pork Sausage, 1 medium Onion, 2 Ribs Celery, 2 Cloves Garlic, 1/4 Cup Fresh Sage
Using a large bowl, mix the chicken stock, eggs, salt, pepper, and fresh parsley and thyme. Add the bread and sausage mixture. Add the dried fruit if desired. Combine using a spoon or your hand.
1 Teaspoon Salt, 1/2 Teaspoon pepper, 16 Ounces Chicken Stock, 3 Large Eggs, 1/4 Cup Fresh Parsley, 1 Cup Dried Cranberries or Raisins, 1 Tablespoon Fresh Thyme
Transfer mixture to a 9 X 13 baking pan that has been sprayed lightly with oil or lightly buttered. Dot the top with the thin sliced butter.
4 Tablespoons Butter
Bake uncovered for 60 minutes at 350 degrees Fahrenheit.