Sausage and Herb Stuffing

Standard fare sausage stuffing. This can be prepared in advance and reheated. Just thaw it in the fridge for 24 hours, then reheat it covered at 325 until hot. 

Ingredients

400 g of unseasoned stuffing cubes (sorry, but that's 1 + 60 g from a 2nd package)

1 stick or ½ cup unsalted butter

1 ½ cups diced yellow onion

1 cup diced celery

4 cloves garlic, finely chopped or pressed

1 lb bulk sweet Italian sausage

2 ¾ cups low-sodium chicken broth

1 large egg, beaten

1 tbsp. fresh chopped rosemary (or ½ tbsp. dried)

1 tbsp. fresh chopped sage (or ½ tbsp dried)

¼ cup fresh chopped Italian (flat leaf) parsely

½ tsp. Kosher salt

½ tsp. freshly ground black pepper

Instructions

Preheat oven to 350° F. Grease a 9" x 13" baking dish with unsalted butter.

Dump stuffing cubes into a large mixing bowl.

Sauté onions and celery in butter over medium heat, stirring occasionally for about 7 minutes. Add garlic and cook for 1 minute more. Add vegetable mixture to stuffing cubes in bowl making sure to get all of it. 

In the same pan, brown the sausage till cooked through, about 8-10 minutes. Break it up as you cook it. 

Add browned sausage to bowl with cubes and vegetables. 

Add the remaining ingredients to the bowl and mix until bread is well moistened. Transfer mixture to prepared baking dish and bake for about an 65-70 minutes, uncovered. You should have a nice crispy top.