Try This Easy Homemade Stuffing Recipe | Perfect Thanksgiving Side Dish

Break the whole wheat bread into small pieces by hand and place onto a baking sheet.

Bake the bread at 350°F for 10 to 15 minutes or until dried out.

Once the bread is out of the oven, increase the oven temperature to 375°F.

Chop the Italian sausages into small pieces.

Dice the celery sticks and onion.

In a large skillet, add 2 tbsp of butter and 2 tsp of minced garlic over medium heat.

Add the diced celery, onions, and chopped sausage to the skillet and sauté until the onions are translucent and the sausages are lightly browned.

Remove the skillet from heat.

In a small saucepan, melt 1 and 3/4 stick of butter over medium heat.

Stir in 1 tsp of celery salt, dried rosemary, sage, and Thyme into the melted butter.

In a small bowl, whisk together 2 cups of chicken broth and 2 large eggs.

In a large mixing bowl, combine the breadcrumbs, sausage mixture, melted butter with herbs, and the egg mixture; mix together.

If the mixture seems dry, add a little more chicken broth.

Transfer the mixture to a lined 9x13 inch baking dish.

Bake at 375°F for 30 minutes covered with foil.

After 30 minutes, remove the foil and increase the oven temperature to 400°F.

Bake for an additional 10 minutes or until golden brown.

Garnish the stuffing with fresh herbs like sage and Thyme.

Equipment Needed

Spice Level: