Ingredients

The following ingredients have 4 Servings
  • 1 lb breakfast sausage
  • 1/4 cup unsalted butter
  • 1 sweet onion, finely diced
  • 4 stalks celery, finely diced
  • 2 carrots, finely diced
  • 4 garlic cloves, minced
  • 1 tbsp fresh sage, chopped
  • 1 tbsp fresh thyme, chopped
  • 1 (12 oz bag) seasoned bread cubes
  • 1 (12 oz bag) plain bread cubes
  • 4 cups low-sodium chicken stock

Instruction

  • Preheat oven to 350°F. Heat large skillet over medium-high heat. Add sausage and break up, cooking for 7-10 minutes or until browned. Add butter, onions, celery and carrots and cook for another 10 minutes, or until the celery and carrots start to soften. With 30 seconds left, stir in the garlic, sage and thyme.
  • Place the bread cubes in a large bowl. Pour the sausage mixture over top with 4 cups of chicken stock. Toss until all of the bread cubes are slightly moist.
  • Spread the stuffing into a greased 9x13 baking dish. Bake for 45-50 minutes or until the top is browned.