Old Fashioned Stuffing with Sausage & Bread
A lovely homemade stuffing recipe that’s sure to please the crowd or a family even on a normal Tuesday night – it’s that easy to do. For the bread you can use anything you have on hand from ends of your homemade bread, rolls, sandwich loaf or artisan loaf including Sourdough bread.
Homesteader Tip: If you grow celery or buy from the store you can easily chop the celery pieces up and freeze them in a baggie for future use. The celery can last up to two years.  Make your own bone broth for extra health.
Pairs lovely with mashed potatoes, ham and mini cornbread muffins.
Ingredients:
- 1 loaf of bread (bread pieces of equivalent amount)
- 1 lb breakfast sausage
- 1 small onion diced
- 3 garlic cloves chopped
- 2 ribs of celery diced
- 1 teaspoon salt
- 1 teaspoon sage
- 1 teaspoon thyme
- 2 cups chicken broth
Suggested Equipment:
Cast iron pan
Dutch oven or something similar with a lid
Directions:
- Cook your breakfast sausage over medium heat until almost done.
- Add in your chopped onion, garlic & celery and cook until translucent.
- In the meantime, chop your bread pieces up into one inch size pieces.
- Add your spices in and stir for one minute to release the scent.
- Add in your chopped bread and two cups of broth. Stir until combined and turn off burner.
- Preheat oven to 350 °F. Remove your stuffing mixture and place into an oven safe container that has a lid. Depending on what you choose you may need to spray with cooking spray.
- Cover and bake for 30 minutes. Carefully remove lid and serve.
