This classic sausage and herb stuffing has graced our Thanksgiving table for decades. It is the perfect dressing side dish that has full flavor and the perfect texture.
1/4Cup Fresh SageDiced, can use 2 Tablespoons of dried Sage
1/4 CupFresh ParsleyDiced, can use 2 Tablespoons of dried Parsley
1TablespoonFresh ThymeDiced, can use 1 Teaspoon of dried Thyme
16OuncesChicken Stock
3LargeEggs
1TeaspoonSalt
1/2TeaspoonPepper
4TablespoonsButterto top the dressing before baking
3/4CupRaisinsOptional
Instructions
Cube the stale bread. If you do not have any stale and dried out bread, use fresh bread and bake in the oven to dry out before using. Place on a half sheet pan to bake for about 15 minutes at 350 degrees Fahrenheit.
Using a skillet brown the sausage, breaking it up into small pieces while cooking. Add the onion, celery, garlic, and sage. Cook, stirring frequently until the vegetables are soft and tender.
Mix the chicken stock, eggs, salt, pepper, and parsley in a large bowl. Add the bread and sausage mixture. Add the dried fruit if desired. Combine using a spoon or your hand.
Transfer mixture to a 9 X 13 baking pan that has been sprayed lightly with oil or lightly buttered. if you are putting dried fruit in part of the bread mixture, then use two baking dishes. Dot the top with the thin sliced butter.
Bake uncovered for 60 minutes at 350 degrees Fahrenheit.