Stuffing Dressing

Every year I have been using Stove Top stuffing because it was easy and consistent but after a while it did begin to taste more and more like the box so I ventured out into the wide world of home made stuffing which turned out fantastic.

Here's what I use:

16 oz Stuffing Cube Bread (I use Sheppard bread but any will do)

6 tablespoons unsalted butter

1 pound sage sausage (I use Jimmy Dean)

1 medium onion, chopped

2 apples chopped (I used Granny Smith and Golden Delicious)

2 Celery Ribs chopped

1/2 teaspoon kosher salt

3 cups chicken broth

2 beaten eggs

Stuffing Cubes

Using a serrated knife, cut the bread into 1/2-inch strips. Cut the strips crosswise into 1/2-inch cubes. Arrange the cubes in a single layer on a baking pan. Bake the cubes at 300 degrees F. for 10 to 15 minutes or until golden, stirring once or twice. Let cool.

Here's what I do:

Preheat oven to 325 degrees F. Put the stuffing cubes in a large bowl and set aside. Butter a 3-quart casserole dish.

Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the sausage and break up with a wooden spoon. Cook until it loses most of its pink color, but not so much that it's dry, about 5 minutes. Add the sausage and pan drippings to the stuffing cubes. Melt the remaining butter in the pan. Add the onion, apple, celery, and salt. Cook until the vegetables get soft, about 5 minutes. Add the broth and bring to a boil.

Pour the vegetable mixture over the stuffing cubes and toss until evenly moistened. Mix in the eggs. Loosely pack the dressing in the prepared pan and cook uncovered until the top forms a crust, about 40 minutes. Drizzle about 2 tablespoons of turkey pan drippings or melted butter over the top. Cook until the top is crisp and golden, about 20 minutes more. Set immediately or warm.

Tips: Put the dressing in the oven during the last hour of cooking the turkey.