The BEST Stuffing Ever!

Tear or dice stale bread and let it get stale overnight or dry it out in a low oven.

Chop lots of onions and set them aside. Optionally, use leeks and celery.

Finely chop parsley, rosemary, and thyme, then set aside.

Brown Italian sausage in a skillet, then remove it, leaving drippings in the pan.

Add butter and extra virgin olive oil to the skillet and melt.

Add chopped celery and onions to the skillet with a pinch of salt and cook for 10 to 15 minutes over medium heat until soft.

Add the cooked sausage back to the skillet and let it cook for a few minutes.

Deglaze the skillet with wine or light beer (optional) and let it reduce.

Add the fresh herbs to the mixture and remove from heat to cool slightly.

In a bowl, whisk together eggs and chicken stock, then add to the bread mixture.

Combine the sautéed mixture with the bread and egg mixture until well mixed.

Transfer the mixture to a greased casserole dish.

Preheat the oven to 350°F.

Cover the casserole dish and bake at 350°F for 30 minutes, then uncover and bake for another 30 minutes.

Equipment Needed

Spice Level:

Dietary