Ingredients

The following ingredients have 8 Servings
  • 12 cups bread (cut into 1 inch cubes)
  • 1 pound ground sausage
  • ½ cup unsalted butter
  • 1 ½ cups onion (white or yellow, chopped)
  • 1 cup celery (chopped)
  • 2 Tablespoons fresh sage (finely chopped, or 2 teaspoons dried)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 large eggs
  • 2 cups vegetable stock (or chicken stock)

Instruction

  • Preheat oven to 250°F or warm setting. Cut your bread into 1 inch cubes (12 cups total) and spread out on a baking sheet. Place in the warm oven and bake until the cubes are dry, approximately 45 minutes. Remove from oven and set aside.
  • Adjust oven to 350°F. Spray a 9x13 inch baking dish with cooking spray.
  • In a medium pot or large skillet, cook the sausage over medium heat until cooked through. Break up sausage as needed to prevent large clumps.Place the cooked sausage in a large mixing bowl. Any fat or oil can remain in the pot/skillet.
  • In the same pot/skillet as the sausage fat, melt the butter over medium heat. Add the onion, celery, sage, salt, and black pepper. Simmer until the vegetables are softened, approximately 5 minutes.
  • Whisk the eggs to break them up. Add the eggs, stock, bread cubes, and onion sage mixture to the large bowl that the sausage is in. Toss to combine and pour into the prepared baking dish. Cover with foil.
  • Bake the stuffing for approximately 35-40 minutes, or until the moisture is absorbed and stuffing is setting.
  • Remove the foil cover and continue cooking another 15 minutes to crisp up the top. Serve warm.