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Directions
If using your own bread to make cubes, have them cut and dried before beginning stuffing
preparation. Store bought stuffing mix can also be used.
Fry ground sausage and crumble into small pieces. Drain grease and set crumbled sausage
aside.
Melt the butter in a pan and add the onions and celery. Cook until onions begin to soften and
turn a light golden brown. The celery should still be slightly crunchy.
Remove from the heat and add the sage, salt and pepper to the celery mixture.
Combine the bread cubes, sausage, and the onion and celery mixture in a large bowl. Stir until
the ingredients are well mixed.
Add the broth or stock gradually to the stuffing mixture. Only add enough liquid to moisten
the stuffing enough for it to hold together. Begin by adding 1 cup or less.
When adding liquid, remember that the eggs still need to be added, which will add a little
moisture also. Taste test the stuffing to see if it is properly seasoned before adding the
eggs.
Add more seasoning if necessary and then add the beaten eggs and stir until they are well
distributed.
If necessary, more liquid can be added after the eggs are added to further moisten the
stuffing.
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