• 10servings
  • 15minutes

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B2, B9, C, D, P
MineralsNatrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 8 tablespoons (1 stick) unsalted butter

  2. 2 medium onion s, chopped

  3. 3 medium celery ribs, chopped

  4. 1/2 cup chopped celery leaves (from inner celery ribs)

  5. 1 pound firm white sandwich bread , cut into 1/2-inch cubes and dried overnight or in the oven, or 10 cups plain bread croutons(store bought cubes are fine here too)

  6. 1/4 cup chopped fresh parsley

  7. 2 teaspoons poultry seasoning

  8. 1/2 teaspoons salt

  9. 1/2 teaspoon freshly ground pepper

  10. 1/2 to 2 cups turkey or chicken broth, as needed

  11. 1 lb. bulk Italian sweet sausage

  12. or links with the casing removed

  13. If only links are available it's easy to remove casings with a sharp knife.

Instructions Jump to Ingredients ↑

  1. In a large skillet, melt the butter over medium heat. Add the onions, celery, and celery leaves. Cook, stirring often, until the onions are golden, about 8 minutes.

  2. Scrape the vegetables and butter into a large bowl. Mix in the bread cubes, parsley, poultry seasoning, salt and pepper. Gradually stir in about 1 1/2 cups of broth, until the stuffing is evenly moistened but not soggy. Use as a stuffing. Or place in a lightly buttered casserole, drizzle with 1/2 cup broth, cover, and bake as a side dish.

  3. In a large skillet over medium heat, cook 1 pound bulk pork Italian sweet sausage, breaking up the meat with a spoon, until cooked through, about 10 minutes. Add to Classic Bread Stuffing (above) with the bread cubes and mix. Reduce the salt to 1 teaspoon.


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