INGREDIENTS

  • 1 cup butter or margarine
  • 2 cups chopped onion
  • 2 cups chopped celery
  • 1/4 cup chopped fresh parsley
  • 12 cups dry bread cubes
  • 1 teaspoon poultry seasoning
  • 1 tablespoon fresh sage, chopped or 1 1/2 teaspoons dried sage
  • 2 tablespoons fresh thyme, chopped or 1 teaspoon dried thyme
  • 1/2 teaspoon dried marjoram
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 4 1/2 cups chicken broth, or as needed
  • 2 eggs, beaten

INSTRUCTIONS

  1. Preheat oven to 350 degrees F.
  2. Put bread cubes and eggs in very large bowl.
  3. Sauté sausage in a large skillet over medium-high heat until cooked through, crumbling sausage with the back of a spoon, about 10 minutes.
  4. Transfer sausage with a slotted spoon to the bread cubes.
  5. Add butter, onions, and celery and fresh herbs to skillet and sauté until tender, about 10 to15 minutes. Add to sausage, along with dry herbs and seasoning (salt, pepper, marjoram, poultry seasoning), mix to combine.
  6. Add chicken stock to crouton mixture. The mixture should be moist, but not soggy. Add more chicken stock, if necessary. Transfer stuffing to a baking dish and cover with foil. Bake for 1 hour. Uncover and bake for another 20 minutes, or until the top is golden.