A traditional holiday dish that is delicious any time of year! Stuffing may be a traditional holiday side dish, but it’s also an easy and delicious way to make any meal special. I like using sausage to make the stuffing extra flavorful, and it pairs perfectly with the herbs. The recipe calls for two cups of broth but only enough to moisten the bread- you don’t want it mushy. Bake the stuffing uncovered as this gives the bread a crunchy top. The rosemary, sage, and parsley can be fresh or dried- which is why I love making this stuffing even in the summer when my garden is full of fresh herbs. This dish is so simple and yet so homey. It comes together in minutes, and you can store it in the fridge for hours before baking- making it even better!
Belle’s Sausage Stuffing
8 cups dried bread cubes
½ cup butter
1 large yellow onion, chopped
1 cup chopped celery
4 teaspoons minced garlic
1 pound mild Italian sausage (bulk without the casings)
2 ½ cups chicken broth
1 egg, beaten
1 teaspoon dried rosemary (or 1 tablespoon fresh)
1 teaspoon dried sage (or 1 tablespoon fresh)
2 tablespoons dried parsley (or ¼ cup fresh)
1/2 teaspoon salt
1/2 teaspoon pepper
Place the bread in a large bowl. In a large frypan, melt the butter. Add the onions and celery and cook over medium heat until soft. Add the garlic and cook 2 minutes more. Remove from heat and scoop all the vegetables onto the bread cubes. In the same pan, brown the sausage over medium heat, breaking it into very small pieces. Add the browned sausage and the fat to the bread cubes and vegetables. Mix this together and then add the egg, seasonings, and toss with just enough broth until the bread is moist but not soggy. Place the mixture into a buttered 9×13 inch baking dish and bake at 350 degrees for an hour or until golden and crisp on top.
