Traditional Stuffing
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
Ingredients
Scale
- 2 loaves french bread
- 1 lb. bulk breakfast sausage (I love a sage-based spice flavor)
- 1 stick butter
- 1 whole onion, diced
- 2 cups celery, chopped
- 4 cups chicken broth
- 1/2 teaspoon thyme
- 2 teaspoons rosemary
- 3 teaspoons parley
- salt and pepper to taste
Instructions
- Chop the loaves of bred into 1-inch cubes. Spread them out onto baking sheets and let them dry for 24 hours. If you didn’t do this, you can always pop the trays in a 275 degree oven for 10 or until hardened and dry.
- Heat a skillet over medium-high heat. Brown the sausage and break up into small pieces. Remove from pan and set aside.
- In the same skillet, melt 1 stick of butter. Add the onion and celery, cooking for a few minutes until onions are translucent.
- Add 4 cups of chicken broth and bring to boil. Add your spices. Stir until combined.
- Place all of the dried breadcrumbs into a large bowl. Gradually ladel broth into the bread, tossing lightly as you go. Keep gradually adding the broth mixture until gone or the bread has been saturated enough.
- Taste the stuffing and add any more salt, pepper, or herbs if necessary.
- Bake at 350 degrees for 20 to 25 minutes or until golden brown on top.
Notes
- This can be made up to one day ahead.
Nutrition
- Serving Size: 10