Get outta here with your nuts and berries, like seriously. I only want butter, sage sausage, more butter, and other tasty stuff in my stuffing. Let’s get straight to Mona’s (my great-grandmother) recipe!
- 1 loaf of good sourdough bread cut into cubes, and dried in oven
- 3/4 to 1 stick of butter
- 1 large onion, diced
- 4 celery sticks, diced
- 1 heaping tsp. of dried sage
- 1 pound Jimmy Dean or Farmer John’s Sage Sausage
- Salt and Pepper
- 3 cups of good chicken broth
1. Cut bread into cubes and dry the cubes on a cookie sheet in a 250 F oven until dry and toasty.
2. Melt butter in a pan, add diced onion and celery and cook until onion and celery until soft, adding sage, salt, and pepper.
3. Cook sausage in a separate pan until just done, then add the sausage and fat to the softened celery and onion. Check the seasoning here – it needs quite a bit since you’ll be adding this to the bread.
4. Mix sausage, veggie mix with the bread in a large bowl.
5. Pour the broth over the stuffing and mix together gently.
6. Put the stuffing mixture in a buttered 12×16 or 10×15 dish (whatever you have is fine).
7. Bake in a convection oven at 375 for about 40 minutes (if it’s coming out of the fridge) or until it’s bubbling at the base and crispy and brown on top.