Directions
- 1Cut country bread and cornbread into three-fourths inch pieces.
- 2Place bread pieces on a baking sheet and bake to dry out.
- 3Transfer dried bread to a large bowl.
- 4In a heated pan, remove breakfast sausage casings and cook until browned.
- 5Transfer cooked sausage to the bowl with the bread.
- 6Dice onions and celery and add to the same pan with butter. Cook until translucent.
- 7Add the cooked onions and celery to the bread mixture.
- 8Chop parsley, sage, rosemary, and thyme.
- 9In a bowl with two eggs, add the chopped herbs and chicken broth; mix well.
- 10Add the herb mixture to the bread mixture and gently fold until combined.
- 11Season with salt and pepper.
- 12Transfer the stuffing to a prepared dish, cover with foil, and bake for 45 minutes.
- 13Remove the foil and continue to bake until the top is browned and crisp.
Ingredients
- 2 slices country bread
- 2 slices cornbread
- 1 lb breakfast sausage
- 1 onions
- 2 stalks celery
- 2 tbsp butter
- 1 handful fresh parsley
- 1 handful fresh sage
- 1 handful fresh rosemary
- 1 handful fresh thyme
- 2 eggs
- 1 cup chicken broth
- 1 pinch salt
- 1 pinch pepper
Equipment
knifebaking sheetlarge bowlheated panaluminum foil
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