Step 1

Place torn bread in a large bowl and set aside. This can be done hours ahead if you want to save time.

Step 2

Preheat oven to 375°. Cook sausage until done and add it to the bowl with bread. Leave the sausage drippings in the pan and add the butter, onion, celery, garlic, and seasonings. Cook until the veggies are tender.

Step 3

Add the veggies and any leftover butter from the pan to the bowl with the bread and sausage. Gradually pour chicken stock over the bread mixture while stirring, to fully incorporate everything. When the stuffing mixture is moist and well-seasoned, add it to a greased 2 1/2 quart casserole dish and bake at 375° for 25-30 minutes or until the top is a little crunchy. Enjoy!