Ingredients to be Sautéd:




Chicken Broth:


  1. Preheat oven to 325°. If you have a convection oven you can use the Pure Convection setting at 325°, as well.
  2. If serving with Roasted Turkey or Roasted Chicken plan to put the stuffing in the oven (bake on the same temperature as the meat) for the last 45 minutes to 1 hour of the roasting time.
  3. Cook, fry, and cut up breakfast sausage. Click here for instructions on how to cook breakfast sausage.
  4. On medium-low heat melt butter in a skillet.
  5. Add celery, onion, and garlic to the skillet.
  6. Sauté the celery, onion, and garlic until soft; 5 to 10 minutes.
  7. Place dried and cubed bread in a very large mixing bowl.
  8. Add seasonings to the bread and toss to mix in.
  9. Add sausage and the cooked celery, onion, and garlic to the bowl and mix in.
  10. Slowly pour chicken broth over the bread cubes, tossing as you pour.
  11. Pour just enough broth for the bread to absorb and become soft.
  12. You do not want so much broth that it does not get absorbed by the bread and just pools in the bottom of the bowl.
  13. Spoon the stuffing into a 3 to 4-quart casserole dish, pushing it down so that it is tightly packed in the dish
  14. Cover the casserole dish with a lid or a piece of foil.
  15. If you are baking the stuffing in conjunction with a roasted turkey bake for 1 hour at the 325° regular bake or pure convection setting.
  16. If you are baking the stuffing in conjunction with a roasted chicken bake for 45 minutes on the 375° regular bake setting or the 350° pure convection setting.
  17. Serve.


This is a great side dish to serve with Roasted Turkey or Roasted Chicken.

Sausage adds a great flavor to stuffing, but can be omitted if you do not like it.

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