Butter and Herb Stuffing
Image: 8 x8 aluminum pan filled with a casserole made from bread cubes, meat, broth, spices, and herbs.
Description: Stuffing is one of those classic side dishes our family always has with holiday meals and this Butter and Herb Stuffing recipe is sure to be a hit with your family! Try it out and see!
Yield: Makes 6-8 Servings
Ingredients:
6 slices of sourdough bread, cubed
10 ounce bag bread stuffing cubes
1 pound of Italian sausage, crumbled
8 tbsp. Butter, melted
3 cups vegetable or chicken stock
2 large eggs, beaten
4 stalks celery, thinly sliced
4 cloves garlic, minced
1 large onion, diced (about 1 3/4 cups)
1/2 cup freshly chopped parsley
2 tablespoons freshly chopped sage, minced
2 tablespoons fresh thyme leaves, minced
1 tablespoon freshly chopped rosemary
ground black pepper, to taste
Salt, to taste
Instructions:
Preheat oven to 350º. Toast the cubed sourdough bread on a parchment paper lined baking sheet for 15 minutes.
In a large skillet over medium heat, melt butter. Remove most of the melted butter to a medium bowl, and set aside, leaving a bit of the butter in the skillet.
Crumble the sausage into the skillet and cook on medium heat for 3-4 minutes. Add onions, celery, garlic, salt, and pepper, and cook until another 3-4 minutes or until fragrant.
While the sausage and vegetables are cooking, use a bit of the melted butter from the bowl to butter the baking dish and set aside. Chop the fresh herbs and set aside
Once the bread has toasted, remove from the oven and add all bread to a large mixing bowl. Add the meat mixture from the skillet into the bowl with the bread. Toss to combine.
Add the chopped fresh herbs into the bread mixture and toss again to combine.
To the medium bowl with the melted butter, whisk in the eggs and vegetable broth, then pour this broth mixture over bread mixture. Season with a bit more salt and pepper and toss until completely coated.
Transfer this bread mixture to prepared baking dish and cover with foil. Bake until cooked through, 30 minutes, then remove foil and cook until bread is golden, 15 to 20 minutes more.
Remove from oven and allow to cool for a few minutes before serving.