1 stick unsalted butter
4 stalks celery, diced
2 medium onions, diced
4 c. chicken broth
1 bay leaf
1 T. poultry seasoning
1 T. fresh parsley, chopped
1/2 t. fresh ground black pepper
1/2 t. thyme leaves
1 lb. Eddie’s store-made sage sausage
1 large bag bread cubes
2 apples, peeled, cored and diced (optional)
salt to taste
Preheat oven to 350°. Butter a large casserole dish and set aside. In a medium skillet, melt 1 T. butter. Add sausage and cook until loose and crumbly. Drain Fat from the skillet, transfer sausage to a bowl and set aside. Using the same skillet, melt the rest of the butter. Add the onion, celery, bay leaf, poultry seasoning, parsley, black pepper, thyme and diced apples. Cook until vegetables are translucent, about 10 minutes.
In a large mixing bowl, combine bread cubes, vegetable mixture and sausage. Add 3 cups of chicken broth to the bread mixture and transfer to prepared casserole dish. Save the extra cup of broth to moisten stuffing during baking as needed.
Cover casserole dish with foil and bake for 45 minutes. Uncover and continue baking for 20 minutes until golden brown.
Serve hot from the oven.
Bogle Pinot Noir
Eddie’s Recipe Tip:
