Sausage Stuffing Semi-Homemade
- 2 boxes stovetop stuffing mix, I use lower sodium type
- 8 slices white bread, cubed
- 1 pound ground breakfast sausage, browned and drain fat if needed
- 2 cups sliced celery
- 32 ounce lower sodium chicken broth
- 1/2 cup butter
- 1 teaspoon poultry season
Add celery, broth, butter and poultry seasoning to browned cooked sausage, cook on medium a few minutes, until celery is tender
Pour in stuffing mixes and stir to completely moistened and combined
Add the bread cubes, stir with wooden spoon to mix, make sure bread cubes are blended in completely with all ingredients.
Pour into 2 sprayed 9×5 loaf pans, cover with foil and Bake @ 350° for about 20 minutes, you can take off foil and cook about 15 minutes more to make the top a little toasty.
The stuffing is already cooked, I like to put in oven to firm it up and get a crunchy top
You can make this the day before and bake later, store in refrigerator until ready to reheat, just make sure to allow extra time to reheat since it is cold.
You can transfer to a serving bowl to spoon onto plates or just slice like bread.
