2cupsButter(You will put some in the stuffing and the rest on top)
1loafFrench bread(diced into bite sized pieces,)
2teaspoonsSalt(or to taste)
1teaspoonPepper(or to taste)
2 ½cupsLow sodium chicken broth
Preheat your oven to 250 degrees F. Places bread pieces on a baking sheet and cook for 45 minutes until dried out. Make sure to not skip this set.
Once it’s dried place bread pieces in a large mixing bowl. Next increase heat to 350 degrees F. Prepare a casserole dish with non stick cooking spray then set aside.
Cook and crumble ground sausage then remove from skillet and set aside.
Melt ¾ cups butter (1 ½ stick) in a large skillet on medium-high heat. Add onions and celery and cook until softened. This should take about 8-10 minutes.
Pour everything into the mixing bowl with bread. Add in cooked and crumbles ground sausage. Give it a good mix, I usually use tongs to make sure everything is getting tossed together but I don’t squash the bread. Next up add all seasonings and ½ of chicken broth to bread and mix together.
In a separate bowl whisk together eggs and remaining broth. I always do this when I am adding my eggs to something that is already warm. If you add straight eggs to your bread they cook start to cook and you will end up with small pieces of scrambled eggs in your stuff.
Mix this together with bread mixture and add to the casserole dish. Top with reaming butter cut into small pieces and place evenly around stuff this will help everything to stay moist but also give the top of your stuffing a great color on top.
Bake for 40-45 minutes covered and 40-45 minutes uncovered.
Tip: It’s very important to start with dry bread. If you skip over this then your stuffing will end up like mush <– not good!