Classic Stuffing
Ingredients:
12 cups toasted and cubed plain white bread
1 pound bulk Jimmy Dean sage sausage
1 medium yellow onion diced
1 clove of garlic diced
10 tablespoons butter
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon Emily Jilg Co. Signature Spice
2 cups celery chopped
1/4 cup Italian parsley chopped
2-3 cups of chicken stock
Instructions:
First, toast all of your white bread and then cube it up into bite sized pieces.
Next, sauté the chopped onion in a skillet with the 10 tablespoons of butter on medium heat for 10 minutes. Add in the garlic and sauté for another 2-3 minutes.
Mix the bread, celery, parsley, salt, pepper and Signature Spice together in a large bowl. Then add in the butter and onion mixture to the bowl and mix until all the bread has been coated with the butter mixture.
Now add in the Jimmy Dean’s sage sausage (uncooked) to the bread mixture, breaking it apart with your hands so you get nice big pieces throughout the stuffing. I like to alternate breaking apart pieces of the sausage and mixing the stuffing so you get sausage all throughout the stuffing. The sausage will cook fully in the oven.
Pour the stuffing mixture into a casserole baking dish and then pour 2-3 cups of chicken stock over the stuff to make sure it is moistened but not saturated with liquid.
Cook for 45 minutes at 325º without a lid. You want the top bread pieces to get a nice crispy crust! Enjoy!
