This is a stuffing recipe that I’ve put together over the years. Make sure you plan to cut up the bread the day before to just let it get crunchy. I usually assemble this recipe early in the morning on Thanksgiving and Christmas and then pull it out to warm up to room temperature before popping it into the oven for dinner. I hope you enjoy it. – Chef Ro
Prep Time: 1 hour
Cook Time: 20 minutes
1 1/2 loaves crusty French bread, cut into 1-inch cubes
1 tube sweet Italian sausage
1 stick unsalted butter
4 ribs celery, finely diced
2 carrots, finely diced
1 large onion, finely diced
4 cups low sodium chicken broth, plus more if needed
2 teaspoons fresh rosemary, chopped
1/2 teaspoon dried thyme
1/4 teaspoon ground sage
1/8 teaspoon turmeric (optional)
1/4 cup fresh parsley, chopped
1. Let the bread sit out overnight to become crispy. If you don’t get this done, you can also spread the cubes onto a baking sheet and pop in the oven at 350 for about 10 minutes.
2. Cook the sausage and break it up.
3. Preheat the oven to 350 degrees. Melt the butter in a large skillet or Dutch oven over medium heat. Add the celery, carrots and onion and cook until the onion is translucent, about 6 minutes. Add the chicken broth and bring to a boil. Reduce the heat to low and add the rosemary, thyme, sage and turmeric. Gradually ladle the broth mixture into the bowl with the bread, tossing gently. Taste as you go, add a bit more chicken broth. Stir in the parsley. Transfer the mixture to a 9-by-13-inch baking dish. Bake until golden brown, 20 to 25 minutes. Let rest 10 minutes before serving.
NOTE: You can make this earlier in the day, cover and refrigerate. Bring to room temp before you pop it in the oven.