1 loaf whatever bread you prefer to use, cut into small pieces. I usually use a homemade whole wheat but this time I used Rudy's Gluten Free Whole Grain Bread since my sister follows a gluten free diet for health reasons (and yes it was still amazing!)
1 pound regular sausage
2 medium onions, diced
2 celery stalks, diced
1 teaspoon dried, rubbed sage
1 teaspoon dried thyme
¾ teaspoon salt
½ teaspoon black pepper
1 cup chicken broth
1 large egg
Preparation Instructions
Preheat oven to 400˚.
Place the diced bread on a baking sheet and toast in the oven until dry, about 10-15 minutes, toss every couple minutes to ensure even drying.
While the bread is toasting, cook the sausage in a medium skillet over medium heat, breaking into small pieces as you cook it.
Once the bread comes out of the oven, place it in a large mixing bowl along with the sausage, onion, celery and spices.
Crack the egg into the bowl also and break up a little with a fork, then add the chicken broth and toss until everything is pretty evenly coated.
Stuff into the cavities of the bird an bake.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2011/11/sage-and-sausage-stuffing/