Sausage Bread Stuffing

Although we usually have the simple bread stuffing for Thanksgiving, it is fun to make this one to go with the leftovers. Also, this stuffing leftovers fry up nicely for a snack or side dish, too. Can you tell I’m looking forward to Thanksgiving and cooking up a big, family meal! We are having six people over for dinner and I enjoy cooking for a group.

Sausage Bread Stuffing

1 pound of your favorite sausage meat
1 large onion, diced
4 stalks celery, finely diced
4 cups cubed bread, toasted*
3 teaspoons poultry seasoning
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
3 cups chicken broth
3/4 cup melted butter

Crumble and brown the sausage in a large frying pan. Add the onion and continue cooking until the onion is tender and starting to brown a bit. Add the diced celery and cook another three or four minutes. The celery should maintain some of it’s crunch.

To toast your bread cubes, spread them on a baking sheet and place in a preheated 350 degree oven until they start to brown and crisp up a bit. Cool and place in a large mixing bowl. Toss with the poultry seasoning, salt, pepper, garlic powder, and onion powder. Add the sausage/onion mixture and combine. Pour in the melted butter, mix, and then add the chicken broth. It should be moist but not dripping and soggy. Pour in the broth as needed.

Place in a large baking dish and bake for approximately 30 minutes or until golden on top and heated through. If it looks dry, you can always add a bit more broth.

*You get the best results from using a firm bread rather than the generic sandwich bread which will mush up a lot. I have often used half brown bread and half sour dough bread with good results.