- I use potato bread cubes and think it makes the stuffing so much better
- I don’t add the sausage because, oddly, I don’t like sausage in my stuffing 🙂 But if you like it, go ahead and include it. The recipe calls for just 1/2-pound but you can add as much as you like.
- I do not dry the bread cubes over night but use them right out of the package.
24 cups bread cubes (1 1/2 lbs)
1 1/2 – 2 cups chopped celery
1-1 1/2 cups chopped onion
1 cup butter, melted
1/2 lb bulk pork sausage, cook and drained (I omit this)
1/2 chopped fresh parsley
1/3 cup chopped fresh sage (1-2 Tbs dried sage)
1/4 cup chopped fresh thyme (2-3 tsp. dried Thyme)
1/4 tsp salt
1/4 tsp. pepper
1 1/2 to 2 cups chicken broth
Spread bread cubes in a single layer on baking sheets. Cover loosely with clean towels. Let stand at room temperature to dry overnight.
In large skillet, cook celery and onion in butter until tender. In a very large bowl, combine the bread cubes and celery mixture. Stir in the sausage if using, parsley, sage, thyme, salt and pepper. Add enough stock or broth to moisten, tossing lightly.
Spoon stuffing into a 2 1/2 to 3 quart casserole. Cover and bake in 325 degree oven 45 minutes or until heated through. Uncover last 10 minutes to crisp up and brown the top.
Makes 12-16 servings