Ingredients:
- 12 oz. HNG Breakfast Sausage
- 1 stick unsalted butter
- 2 onions, medium, chopped
- 4 stalks celery, chopped
- 1 T. Thyme, dried
- 1 t. Sage, dried
- 2.5 cups chicken broth
- 2 Large eggs
- ½ c. fresh parsley or 2-3 t. dried parsley
- 16 cups (2 lbs) cubed bread, ½” (stale bread works best)
Let’s Get Cooking:
Preheat oven to 350˚F.
Butter a 3-quart baking dish. Melt 6 T. butter, on medium heat, in wide pot on stovetop. Add sausage and cook until almost done. Add onions, celery, sage, and thyme, cook for 5 more minutes. Add chicken broth, 1 t. salt and a dash or few grinds of pepper. Bring to a boil then remove from heat. Whisk eggs and parsley in bowl. Add cubed bread, cooked sausage with herbs, and broth, toss together. Put in prepared dish. Dot with 2 T. butter. Cover with foil.
Bake at 350 degrees – for 30 minutes covered. Uncover and bake 20-30 minutes (or “stuff” inside your bird!). Cool for 15 minutes before serving.
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