Ingredients
- 1 pound ground pork sausage
- 1 tablespoon unsalted butter
- 1 large onion diced
- 1 cup diced celery
- 2 cloves garlic minced
- ½ teaspoon poultry seasoning
- ¼ teaspoon ground black pepper
- 8 cups day-old bread cubes
- 2 tablespoons mixed fresh chopped herbs parsley, thyme, rosemary, sage
- 2 cups low-sodium chicken broth
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, cook the sausage over medium heat until browned and no longer pink, approximately 6 minutes. Transfer the cooked sausage to a bowl, leaving the sausage drippings in the pan.
- Add butter to the skillet with the drippings and melt over medium heat. Add the onion, celery, and garlic, and cook until softened, about 5 minutes. Stir in the poultry seasoning and black pepper.
- In a large bowl, combine the bread cubes, cooked sausage, and vegetable mixture. Add the fresh herbs and toss to mix.
- Gradually pour in the chicken broth, stirring until the bread is moistened. You may not need all the broth, so add it slowly and mix well between additions, until the desired consistency is reached.
- Transfer the stuffing to a greased 2-quart baking dish, and bake uncovered for 30-35 minutes, or until the top is golden brown.
