Danica’s Sausage Stuffing

 

Danica’s Sausage Stuffing 

(As always- measure with your heart)

1 loaf French bread cubed

1 loaf sourdough bread cubed

1 loaf Rye Bread cubed  

All bread should preferably toasted or stale

2 sticks butter

1 lb ground sausage
3 cups diced sweet onion, roughly 2 large onions
2 cups diced celery

2 diced Granny Smith apples 
6 garlic cloves, minced
kosher salt and pepper

3 tablespoons chopped fresh thyme
3 tablespoons chopped fresh sage
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh rosemary
2-3 cups chicken or turkey stock
2-4 large eggs 
a mixture of fresh herbs for sprinkling

A mixture of the same herbs dried

Brown sausage.  Add butter, onions, celery, and apple to the browned sausage.  Cook until tender.  Add fresh seasoning. 

Combine bread crumbs and sprinkle with dried herbs to add more flavor.  In small batches I mix the bread crumbs, eggs, sausage mixture and chicken stock until everything is moist and well combined.

Pour stuffing mixture into a glass buttered 9x13 pan.  Cover with tin foil and bake at 350 for 45 minutes.  Remove tin foil and continue baking for 15-20 minutes.