Most bagged stuffing in grocery stores contains ingredients that you can’t pronounce…good advice: if you can’t pronounce it, don’t put it in your mouth! Here’s a recipe for quick stove top stuffing using a loaf of bread of your choice.
- 9 cups (1 loaf) soft bread cubes
- 1 pound bulk pork sausage, crumbled & browned
- 1 1/2 cups chopped celery with leaves
- 1 1/2 cups chopped sweet onions
- 2 teaspoons minced garlic
- 1 teaspoon sea salt
- 1 teaspoon white or black pepper
- 1 teaspoon parsley
- 1 teaspoon sage
- 1 teaspoon rosemary
- 1 teaspoon thyme
- 1 teaspoon tarragon
- 1 teaspoon celery seed
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 cup butter
- 1 cup chicken stock
- 1 1/2 cups sliced fresh muschrooms OR
- 8 ounces canned mushrooms, no salt, stems & pieces
- 1 cup whole cranberries (optional)
- Cut up the loaf of bread into cubes (3 slices in each direction). Put bread cubes in a deep dutch oven or soup pan.
- Brown the sausage, celery, and onions in a frying pan. Add the sausage mixture from the frying pan to the bread cubes in the deep pan.
- Add the seasonings, butter, chcken stock, mushrooms, and cranberries to the frying pan. Heat until steaming. Pour over the bread and sausage mixture.
- Gently mix with a large cooking spoon until evenly mixed. Let sit 5-10 minutes before serving, so the bread soaks up the butter and chicken stock.