Yum... Stuffing has always been my favorite part of Thanksgiving. My recipe is a combination of my Mother's and my Aunt Brenda's recipe. Its actually a very simple common stuffing, but I just adore it and never seem to try any other recipes when it comes to turkey day.
1 Tbsp olive oil
1 Tbsp non salted butter
1 tsp kosher salt
2 cups chopped yellow onion
2 cups chopped celery
2 cloves of garlic finally chopped
4 ounce can of chopped mushrooms drained
1 lb Jimmy Dean sausage
10 cups white bread cubed stuffing- not seasoned
2 tsp Bells Seasoning
2 14 ounce cans of chicken broth
Heat olive oil and butter in large skillet on medium heat. Add onion, celery, and kosher salt. Sweat vegetables down till they are almost tender about 5 minutes. Add chopped garlic and mushrooms. Cook for another minute and remove from heat, and place vegetables in a large mixing bowl. Return skillet to stove and reduce temperature to medium low. Break sausage into small pieces and cook on low heat for about 15 minutes. Remove from heat when finished and combine with vegetables. Add cubed bread crumbs, bells seasoning and mix well. Slowly mix in chicken broth and transfer stuffing into a butter greased baking dish. Cover with foil and bake at 350 for about a half hour and then remove foil and bake for another 15 minutes till crispy on top.
This recipe makes enough to fill 9 by 13, 3 quart casserole dish.