Stuffing

Ingredients

• 1; large yellow onion (minced)
• 4 celery stalks (minced)
• 2 garlic cloves (grated)
• 2 loaves of Italian bread (cut into ¾″ cubes)
• ¼ cup fresh sage (minced)
• ¼ cup fresh parsley (minced)
• 1 quart Chicken Stock
• 1 ½ lb sage sausage
• 8 TBSP butter
• 3 eggs
• 1 tsp salt
• 1 tsp black pepper

Directions

1. Spread bread over two baking sheets and cook at 275° for 50 mins, stir and rotate two times.
2. In a dutch oven over medium-high heat melt the butter for 2 mins.
3. Add sausage to cook and break up into fine pieces for 8 mins.
4. Add onion, celery, garlic and sage and cook for 10 mins.
5. Remove from heat and add half of the stock.
6. In a medium bowl whisk to combine the egg(s), 3 TBSP of the parsley and rest of the stock.
7. While stirring add egg mixture to to dutch oven, then fold in the bread.
8. Butter two 9x13 baking dishes, add the stuffing to the dish.
9. Wrap the dish tight with foil, and cook at 350° for 45 mins.
10. Remove foil and cook for an additional 10 mins.
11. Sprinkle top with the salt, pepper and the rest of the parsley.