Sausage Stuffing

Sausage Stuffing

Savory herbs and hearty breakfast sausage make this Thanksgiving classic a family favorite

• 9x13 baking dish

• 1 lb. loaf sourdough bread, cubed or shredded and dried ((or use packaged bread for stuffing))
• 1 lb. breakfast sausage
• 1 large onion, chopped
• 3 celery sticks, chopped
• 1 stick butter
• 1½ teaspoons poultry seasoning
• 1 teaspoon salt
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ¼ teaspoon pepper
• 3-4 cups chicken or turkey broth

1. Heat oven to 375 degrees if making the same day. Butter 9x13 pan and set aside.

2. To large bowl, add dried bread pieces. Set aside.

   

3. In large skillet, brown sausage.

   

4. Add onion, celery, and butter to browned sausage and continue to cook until onions are soft.

   

5. Add sausage mixture to bread pieces in large bowl. Mix thoroughly to coat bread as evenly as possible.

   

6. Add 3 cups chicken or turkey broth and mix thoroughly. Stir until bread is moist and liquid is absorbed. Add more broth if needed.

   

7. Pour stuffing mixture into buttered baking dish. Bake for 40 minutes at 375 degrees. Or cover and chill up to two days ahead. Bake covered for 20 minutes and uncovered for 25 minutes.

   

Side Dish, Thanksgiving

American

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