Stuffing is one of my favorite sides for Thanksgiving. I don’t know why we don’t make it more often, it really is a great side dish. I may have to make sure I include it more even if it’s only in the winter months. There wasn’t too much of this leftover after our feast with 9, but there was just enough for 4 of us to have the next day and we didn’t have to fight for it.
This stuffing is delicious and can be used to stuff the bird as well however this recipe will just be the oven method. If you wanted to stuff it in the bird you would take it from the stove and skip the oven.
The first step to making this stuffing is getting some fresh bread and then drying it out. I got our bread the day before, chopped it up and then even gave it a little time in the oven at 200 degrees. It doesn’t have to completely dried out but you definitely don’t want it to fresh and soft. For this recipe I used 2 baguettes but any bread variety would work. You will need enough chopped up bread to fill the casserole dish you plan to bake it in.
To start, brown the sausage with the chopped celery and onion.
Once browned add in your salt, pepper and rubbed sage. Cook for 2 minutes. Next, add in your broth and heat to a simmer.
Then, slowly add in your bread stirring it to coat in the sausage and broth mixture. If you used a significant amount more bread you may need to add a little more broth to coat all of the bread. If so, add it very slowly so it’s not soupy. Next, pour into a greased casserole dish and top with butter. I cut my butter into thin slices and spread it around the top.
Last, cover your stuffing with foil and bake at 350 degrees for 45 min. Uncover and cook for another 15-20 minutes or until browned and slightly crispy on top.
Serve and enjoy!
- 2 baguettes, cut into small cubes and dried out
- 1 lb ground sausage
- 1 sweet onion, diced
- 2 ribs celery, diced
- 1 1/2 tsp salt
- 1/2 tsp pepper
- 1 1/2 tsp rubbed sage
- 4 cups chicken broth
- 2 tbsp butter
- Cut bread into small cubes and dry out the night before making stuffing.
- Preheat oven to 350 degrees.
- In large sauté pan, brown sausage with celery and onions.
- Add salt, pepper and sage and cook for additional 2 minutes.
- Add broth and bring to a simmer.
- Remove from heat and slowly add in bread. Stir to coat. (Add more broth if necessary a little at a time. Use just enough to coat the bread.)
- Pour into greased casserole dish and top with butter. Cover with foil.
- Bake at 350 degrees for 45 min covered. Remove foil and bake for another 15-20 minutes or until browned and slightly crispy on top.