The purpose of this recipe is to provide an adaptable stuffing formula that can be utilized in various circumstances. This enables one to modify the fruit, seeds, or herbs without the need to devise an entirely new recipe.
It is noteworthy that I once depleted the breadcrumbs required for one quantity and substituted blitzed Weetabix instead; the substitution was imperceptible.
Ingredients:
- 1 loaf of French bread, cut into 1″ cubes and dried overnight (about 8 cups)
- 4 tablespoons butter
- 1 large onion, diced
- 3 stalks celery, diced
- 1 pound breakfast sausage, casings removed
- 3 cloves garlic, minced
- 1 tablespoon chopped sage
- 1 1⁄2 teaspoons chopped thyme
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 2 cups chicken broth
- 2 large eggs, lightly beaten
Instructions:
- Melt the butter in a heavy-bottomed skillet over medium heat. Sauté the onion and celery for 5-7 minutes until slightly softened.
- Add the sausage and garlic. Break up the sausage meat with a wooden spoon as it cooks, about 5-6 minutes, until no longer pink.
- Add the dried bread cubes, sage, thyme, salt, and pepper. Stir thoroughly to evenly coat the bread and soak up any excess fat.
- Transfer the bread mixture to a very large mixing bowl and set aside to cool for 10 minutes.
- Preheat the oven to 325°F degrees. Lightly grease a 9×13 glass baking dish and set aside.
- Pour the stock and beaten eggs over the bread, mixing thoroughly. Allow to rest for 10 minutes for the bread to fully absorb the liquids.
- Place into baking dish, cover tightly with aluminum foil and bake for 30 minutes. Remove foil and bake an additional 15-20 minutes until the top becomes crispy and browned.
- Let cool for 10 minutes before serving. Enough stuffing for a 20 pound turkey or to serve 16 people with leftovers.
Enjoy the perfect homemade stuffing!
