The Best Classic Stuffing with Sausage
Okay, no boring story...Want the recipe for the best stuffing evvverrr?? Here it is:
What you'll need:
1 1//2 cups finely chopped yellow onion (I used one red and one small yellow onion here)
1 1/2 cups finely chopped celery (include the leaves they take the best!)
1 1/2 sticks salted butter
16oz Jimmy Dean Sausage Premium Pork Sausage
8 cups stale, dry unseasoned bread cubes (a couple days old is perfect... however I threw mine into the oven at 200 for a little bit being we were making ours the day of.)
1 teaspoon salt, more as needed (I use a bit more)
1/2 teaspoon course black pepper
1 teaspoon sage
1/2 teaspoon thyme
1/2 teaspoon celery seed
1/2 teaspoon rosemary ( I used Italian mixed spices including rosemary)
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1/2 cup chicken broth (use more, as needed)
1 large egg, beaten
Having two cute babes to help tear up the bread is helpful!
Cook your sausage, the browner the better!
After your sausage is cooked and cooling, you can saute your celery, and onions in the butter in the same pan. Don't dump the sausage grease, it will add so much flavor to your veggies!
Place your dried bread into a large bowl.
When your veggies are translucent and sausage is ready, you can add them to the bread, along with the seasonings, chicken broth and egg. If you like your stuffing bready (with big chunks) toss with a spoon until everything is well mixed and moist. If you like your stuffing more moist and together, you can use your hands to mix really well. I like to do mine with my hands despite how gross it feels! :-p
Remember your stuffing will dry up some in the oven, so make sure you add enough broth, you can always add more if you don't think it's enough.
375 degrees with foil on top for 40 minutes. Take out, remove foil, and cook for an additional 10 minutes to brown the top!