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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

CLASSIC HERB STUFFING Recipe

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This recipe for CLASSIC HERB STUFFING is from The Dean Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (1-pound) loaf Italian bread or French bread, cut into 1/2-inch cubes, about 12 cups
6 tablespoons ( 3/4 cup) unsalted butter
1 pound sausage
3 ribs celery, diced
1 large onion, diced
2 teaspoons dried sage
2 teaspoons dried thyme
2 tsp poultry seasoning
1 teaspoon salt
Freshly ground pepper
2 eggs, lightly beaten
2 cups beef broth
Directions:
Directions:
Set oven temperature to 350 degrees. Melt butter in large skillet over medium-high heat. Cook sausage until browned and crumbled, remove from pan. Cook celery and onion, stirring occasionally, until soft and translucent, about 8 minutes. Stir in sage, thyme, salt and pepper to taste; cook until fragrant, about 1 minute add sausage. Transfer mixture to bowl with bread cubes. Mix to combine all ingredients. Add eggs and broth; toss gently to combine.Turn mixture into a greased 13-by-9-inch baking dish. Cover with foil. Bake for 45 minutes, then remove foil and bake until brown and crusty on top, about 15 minutes. (Alternatively, stuff mixture into turkey just before roasting.)
Number Of Servings:
Number Of Servings:
12-14
Personal Notes:
Personal Notes:
this is as close to grandma's recipie as I could get.

 

 

 

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