Who thought eggs and asparagus would pair so well? Excellent for a quick meal or a slow Sunday morning that turns into an afternoon. The final phase in making a beautiful and fluffy omelette, which involves adding cheese and broiling it in the oven for 2 minutes or until browned, is to cook it covered on medium-low. Add some cream cheese that has been flavored with smoked salmon for the bold cook and the daring eater. Take pleasure in with fresh croissants or toast. good appetite
| Prep Time: | 10 mins |
| Cook Time: | 1 hr 20 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 12 |
Ingredients
- 1 pound ground pork sausage
- 1 tablespoon butter
- 6 stalks chopped celery
- 2 onions, chopped
- 2 (1 pound) loaves day-old white bread, torn into small pieces
- 1 ½ teaspoons sage seasoning mixture
- salt and pepper to taste
- 2 eggs, lightly beaten
- 1 cup chicken broth
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 9×13-inch baking dish.
- Place pork sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and set aside.
- Melt butter in a large saucepan over medium heat. Place celery and onions in saucepan; slowly cook and stir until tender.
- Mix together sausage, celery, onions, bread, sage, salt, and pepper in a large bowl; add eggs and enough chicken broth to make stuffing mixture moist but not mushy.
- Press stuffing into the prepared baking dish. Bake in the preheated oven for 1 hour, or until top is brown and crisp.
Nutrition Facts
| Calories | 330 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 56 mg |
| Dietary Fiber | 3 g |
| Protein | 12 g |
| Saturated Fat | 4 g |
| Sodium | 985 mg |
| Sugars | 5 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Excellent the pork adds perfect flavour and texture and chicken broth instead of water brings out the flavours. Thank you so much!
Been using this recipe since I learned to cook from my mom. I only use one onion, but everything else is the same. Sometimes I add dried cranberries or diced apples just to give it a variation. Thanks for posting!
This is a lot like my mom’s stuffing recipe. But fewer onions would be good.
I replaced the pork sausage with venison sausage, added garlic, and more bread, a few extra spices, and it’s AHMAZING!
very good but don’t put all the chicken broth all at once. it was a bit mushy but still very tasty. i would it again… Family loved it…
It was just ok. As I was making it, it seemed like way too much bread, but not having made stuffing before, I stuck to the recipe. Turns out it was WAY too much bread for my liking. The flavor was good. I added sliced mushrooms which helped to have more than just bread. If I were to make again, I’d at least half the bread amount.
Taste great. Highly recommend it. Expect to take about 2 hrs and about 3 cups of chicken broth.
I used a stick of butter, added 3 cloves of crushed garlic with the onion mixture, and 2 Tbls of poultry seasoning. It was delicious. I did not stuff the turkey so added more chicken stock during baking to keep it moist. Fabulous! Easy! Can do ahead and refrigerate in a ziplock bag.
I used 1 loaf of white and 1 loaf of wheat bread pulled into small pieces. 2 packages of regular sausage, 1 onion, and two stalks of celery, with 1 stick of butter. I didn’t use any chicken broth or an egg. I then seasoned it with s&p, sage, and poultry seasoning. I baked it at 325 for 30 min. It turned out great. Not too moist or dry.
I didn’t have sage, so I used half a teaspoon each of Thyme and Marjoram. At Thanksgiving dinner, those who already liked stuffing were heavily praising it. My oldest (adult) son tried it. He normally doesn’t eat stuffing, but really enjoyed this one. I’ve added it to my recipes!
Awesome recipe, haven’t completed it yet, just noting that it’s total cook time says 30 mins, but it says bake for an hour
The best stuffing I have had. I think it was even better than my grandmas. We followed the recipe, except for the fact that instead of chicken broth, we used leftover turkey stock we had after making Chef John’s recipe for make ahead turkey gravy (also found on all recipes). The richer stock put this over the top. I could eat a whole plate of this!
I gave it a 4 star just because it needs more seasoning and butter (IMHO). This recipe also needs the cooking time at the top of the recipe changed from 20 min. to 1 hour. The written directions say 1 hour. This is a great basic dressing that anyone can use as a base and then add their personal favorite add-ins. I added toasted pecans and slivered almonds. Our family likes mushrooms, water chestnuts and a small amount of cranberries. Yum. I had to add a little more liquid due to my alterations.
I am a dressing lover but, my first 2 attempts bombed. I chose this recipe for it’s simple directions…..hoping for a winner. This is a keeper. Delicious the way it’s written, but will be very easy to build from…Thanks!
It was ok, pretty easy to make, I will make it again
When I make stuffing, the dog won’t even eat it. However, the Yankee bread stuffing turned out to be my good luck recipe. I did make 1 change. I added 1 1/2 Tbs of cognac. Really gave it a nice rich flavor, over all the guests enjoyed it. I used local sourced sausage, french bread, 1/2 red onion & 1/2 vidalia onion, & organic seasonings. I will definitely make this again, only this time I won’t be using french bread.
Not really. Personally I could get by on less sausage.
I made this recipe this past Thanksgiving Day and it was a hit. The one change I made was to use bagged cubed potato bread (Martin’s Dutch Brand, 12 oz). As such, I added my chicken broth slowly, so as not to drench the bread too much. My nephew, who is a really finicky eater, asked me to make it every year. I will be making it again for Christmas dinner, with the only change I plan on making (besides the bagged cubed potato bread), is to use crumbled breakfast sausage in place of the ground pork. THANK YOU so much for the great and easy recipe!!!!
Fabulous, basic, sausage stuffing recipe. I used 1.5 loaves crusty french bread and fresh sage.
I love this stuffing …this is the one I make almost every year….except i dont add eggs…I do add little more butter…and I add mushrooms….AWSOME!!
With a couple of additions, this has been my moms recipe for 60 years. She uses a stick of butter, more Bell Seasoning. and the big difference is adding 2 lg. sized russet potatoes, simmered in salted water until cooked. Also, lightly toast the bread and add more broth. Oh, and 1 and half pounds of sage sausage. The best stuffing in the world!…5 STAR!