My Foodie Life

Ingredients
   1. (3) carrots, diced
   2. (3) celery ribs, diced
   3. Large yellow onion, diced
   4. (2) Tbsp of unsalted butter, cut into a few cubes
   5. 3/4 Lb. of spicy sausage (if links, remove from casing)
   6. 3/4 Lb. of mild sausage (if links, remove from casing)
   7. 8-10oz of bread (I used sour dough), small cubes
   8. 2 Tbsp sage, minced
   9. 2 Tbsp parsley, minced
   10. 1 Tbsp rosemary, minced
   11. 2 Eggs, beaten
   12. 2 Cups of chicken broth
   13. Salt
   14. Pepper
   15. 1 Tbsp canola oil

Cooking Instructions
   1. The night before you’re going to make the stuffing, cube the bread, place it in a large plastic bag and leave it open. This will dry the bread out so when you introduce the wet ingredients the bread will both absorb the liquid as well as remain crispy when baked.
   2. The day of cooking, pre-heat your oven to 375 degrees.
   3. Heat a large sauté pan on the stove top and add 1 Tbsp of canola oil and 2 Tbsp of butter.
   4. Brown the spicy and mild sausage in the hot pan.
   5. Once the sausage has been browned, add the onion and cook until it’s translucent. Then add the diced carrots and celery and mix well for a couple of minutes. 
   6. Remove the pan from the heat once the carrots and celery begin to soften, and then mix in the sage, parsley and rosemary.
   7. Add the sausage, herb and vegetable mixture into a large mixing bowl so it can cool. Combine the cooled mixture with the day old bread cubes and the chicken broth. Taste the mixture and season with salt and pepper as needed.
   8. If the mixture requires greater moisture, then fold in two well beaten eggs.
   9. Turn the mixture out into a rectangular pyrex dish and place in the oven for 45 minutes. Check the mixture once the 45 minutes have passed. If it’s too soft, then continue baking in the oven. If the mixture is too dry, then add a .5 Cup of chicken stock to the mixture, stir and let it bake a bit more to set up.