- 1 lb dense white sandwich bread, cut into 3/4 inch cubes (about 12 cups) and left out overnight.
- 1 1/2 tsp poultry seasoning
- 2 medium yellow onions, finely diced
- 2 stalks celery, finely diced
- kosher salt
- 1 lb Italian sausage, cooked
- 8 tbsp (1 stick, 4 oz) unsalted butter, divided: 6T in the stuffing, 2T on top
- 2 large eggs, beaten
- 1/4 cup fresh sage, chopped
- 2 cups chicken stock, low sodium or unsalted
- Preheat oven to 400F. Grease a large casserole dish.
- Place bread chunks in a bowl. I like to use old bread or sit mine out overnight so that they are a bit crunchy. You can always toast it in the oven on a low temp like 200F for 20-ish minutes.
- Cook sausage in stove over medium heat. I like to create different sizes of sausage chunks, so I don’t chop it up too much while I cook it.
- Add the onions and the celery to the skillet and sprinkle them with a bit of salt. Sauté until they are fragrant.
- Add 6 tablespoons of the butter to the skillet with the mixture. When butter is melted, toss in bowl with the bread.
- Mix in eggs and sage.
- Pour in chicken stock ½ cup at a time until your bread and mixture stick together like a casserole. I like to make sure that my stuffing is more of a bread pudding and doesn’t fall apart.
- Pour the mixture into your casserole dish and cook for 40 minutes with foil over the top.
- Remove the foil and cook for 3-5 more minutes until the top of the stuffing is toasted.
- Let sit for 10 minutes and then enjoy!