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Ingredients
Scale
18 to 24 ounces bread cubes (preferably toasted or stale), also could use two bags from the store!
1 cup unsalted butter
3 cups sweet onion, diced
2 cups celery, diced
6 garlic cloves, minced
salt and pepper to taste
3 tbsp fresh sage, chopped
3 tbsp fresh parsley, chopped
3 tbsp fresh rosemary, chopped
1/2 lb sausage, cooked (or 1 lb if you want it to be heavy on the sausage!)
2 1/2 cups chicken or vegetable stock
2 large eggs
a mixture of fresh herbs for sprinkling
Notes
- Preheat the oven to 350F. Brush two 9×13 baking dish with butter (you can also use a larger baking dish – I didn’t have one!). Place the bread in a large mixing bowl. Cook the sausage and set aside.
- Heat the butter in a large skillet over medium heat. Once melted, stir in the onion, celery and garlic with a big pinch of salt and pepper. Cook until the onions and celery soften, about 8 to 10 minutes. Stir in the sage, parsley, rosemary and lastly the cooked sausage . Cook for another minute. Stir in 1 cup of stock.
- Pour the onion celery mixture over the bread crumbs and toss well to coat.
- In a small bowl or measuring cup, whisk together the remaining 1 ½ cups stock and 2 eggs. Pour this mixture onto the bread cubes and stir and fold the bread cubes until thoroughly combined.
- Bake the stuffing for 45 to 50 minutes, until the internal temperature registers 160 degrees F. If you’re baking in two baking dishes like I did, check at 30 minutes and go from there! Also, if the stuffing is browning too much – cover with foil.
- You can make this a day ahead and reheat it! I recommend!
