This recipe for stuffing is a favorite for many.
When my children were younger and in elementary school I used to make Turkeys for each of their classes, stuffing and all. I got a reputation as the Turkey Lady, and I must admit I rather enjoyed it, reputation and all.
2 large yellow onions - chopped (diced)
2-3 stalks of celery - cleaned and then cut into strips and then chopped (diced)
2-3 cloves garlic, smashed and chopped fine
1-2 pounds Italian sweet sausage
2-3 bay leaf
Rosemary leaves (fresh or dried)
1 stick of butter
Chicken stock (2-3 cups)
Salt and pepper to taste
1 bag seasoned bread cubes (pepperidge farms makes a good one)
Take the sausage out of the casing, crumble it so it is in small pieces and cook in a frying pan until cooked through. Because sausage has fat you usually will not have to add any fat to the pan before cooking. If you feel like it needs it, add a little bit of olive oil if you have it.
When the sausage is browned and cooked through set it aside.
In a stock pan melt the stick of butter on low heat. Add onions, celery, garlic, salt, pepper and bay leaf. Cook until the onions become translucent. Do not brown the onions. Add half of the chicken stock, the Rosemary (if using fresh, use a nice sprig of it, if using dried use a tablespoon.)
Let it simmer on low for 1/2 hour.
In a large bowl, or in the baking dish your making the stuffing, mix the cooked sausage, bread cubes and the onion, celery mixture. Add the rest of the chicken stock, it should be moist, not too wet. Cover the baking dish with aluminum foil and bake in a 350 degree preheated oven until heated through, approx 45 minutes. If you like a crunchy top take off the aluminum foil for last 15-20 minutes of baking time.
If you enjoy mushrooms you may add them. I would add them while cooking the sausage. Personally, I think this "dressing" has so much flavor that the mushrooms get a little drowned out. However, if you'd like to sweeten it up a little, add a small chopped apple to the stuffing right before baking.
I will look for some pictures to add to this post later.
Don't forget, you can always email me if you have any questions!