▢8 cups stuffing cubes unseasoned ▢½ cup butter unsalted ▢1 cup yellow onion diced ▢1 cup celery diced (3 stalks) ▢4 garlic cloves chopped ▢1 pound Italian sausage sweet ▢2¾ cup chicken broth low sodium ▢1 egg beaten ▢1 tablespoon rosemary ▢1 tablespoon sage ▢¼ cup parsley chopped ▢½ teaspoon garlic salt (with parsley flakes) ▢½ teaspoon pepper

Step : 1

Turn the oven to 350 degrees Fahrenheit. Place the stuffing cubes aside in a large basin.

Step : 2 

Brown the sausage before adding it to the basin containing the stuffing cubes, being sure to incorporate the fat juices as well.

Step : 3

After scraping the frying pan, melt butter and sauté the celery and onions over medium heat. After 5 to 10 minutes, or until the vegetables are tender, add the garlic and simmer for an additional 2 minutes.

Step : 4

Combine the vegetables with the bread and sausage in a basin. In addition, combine salt, pepper, chicken broth, egg, rosemary, sage, and parsley with the bread pieces until coated and pliable.

Step : 5

Once golden brown, pour this into a greased 9 by 13-inch baking dish and bake for 60 to 65 minutes.

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