This stuffing has been a staple at my Thanksgiving and it never disappoints. Plus, it tastes even better the next day with the leftovers.
• 1 loaf uncut bread
• 6 Sweet Italian sausages, out of casings
• 1 C onion, diced
• 1½ C celery, diced
• 2 cloves garlic, diced
• ¼ C fresh parsley, chopped fine
• 1½TBSP Bells Seasoning
• Salt and pepper to taste
• 3 eggs, beaten
The night before making stuffing, crumble one, uncut loaf of bread. Spread out on cookie sheets and let dry overnight. Sauté sausage, onion, celery, and garlic until cooked. Add in parsley, Bells seasoning, and salt and pepper. Place bread and sausage mixture in large bowl and combine completely. Taste and adjust seasoning to your taste.
incorporate eggs. Stuffing mixture should be moist and hold together like a meatball would. I bake this in a greased 9×13 pan at 350 degrees basting with turkey drippings for 30-40 minutes. Top is crunchy and inside is moist.