Classic Thanksgiving Stuffing

Step 1

Add the sausage to a large skillet and use a spatula or ground meat chopper to break up the sausage as it cooks into a very fine crumble.

Step 2

Add the onions, mushrooms and celery (with the minced celery leaves) to the sausage and cook low and slow until the celery is soft, the mushrooms and onions are golden brown and all the liquid is evaporated out of the skillet.

Step 3

While the veggies and sausage cook, whisk two eggs with the milk in a bowl, and cube up your bread into small cubes. About 1 inch cubes. This step is important so that the liquids absorb properly and evenly.

Step 4

When the veggies and sausage have properly cooked and there is no liquid left in the pan, begin seasoning your veggies and sausage with the celery seed, celery salt, black pepper, poultry seasoning, and sage. Taste as you go, allowing the seasoning to sauté with the veggies and meat for a few minutes and then add more if needed.

Step 5

When you have the seasonings adjusted to your liking, add the 4 cups of chicken broth and bring this to a boil. Add half the stick of butter, when the mixture comes to a boil, reduce heat to a low simmer and let simmer for 10 to 15 minutes.

Step 6

Add your bread cubes to a large bowl, I like to add half, then add the mixture and then add the other half of the bread to make sure all the bread is absorbing the liquids. (see next step)

Step 7

After the mixture has simmered, working in batches, combine the sausage mixture with the cubed bread in a large bowl. This mixture will be very wet. Once the bread is all combined with the sausage mixture, let it rest on counter for 15 minutes. Then add the milk and eggs, Stirring well to combine.

Step 8

Add the mixture to a greased casserole dish, add the rest of the butter to the top in thin slices spread out and season the top with a little bit of the herbs and salt you used in the mixture.

Step 9

This can now be stored in the fridge for up to two days or baked immediately. If you make it ahead of time, let it sit out of the fridge for 30 minutes before baking. Bake at 375 degrees for about 45 minutes (center will be firm when done) then let it rest on top of the warm stove for 15 minutes before serving.