Roy’s Sausage Sage Stuffing

A delectable stuffing recipe from a 32-year-old copy of the Chicago Tribune—it's crunchy, delicious, and a carnivore’s delight.

By @nocrumbsleft

Original recipe source

Cook time: 60 minutes

Servings: 8

Ingredients

• 1 pound sausage
• 0.5 cup butter
• 1 cup onions
• 1 cup celery
• 1 tablespoon sage
• 1 teaspoon thyme
• 0.25 cup parsley
• 8 cups bread cubes
• 2 cups chicken broth
• 0 salt
• 0 pepper
• 0 greased baking dish

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large skillet over medium heat, cook the sausage until browned, breaking it up with a spoon as it cooks.
3. Remove the sausage from the skillet and set aside. In the same skillet, add butter and melt over medium heat.
4. Add chopped onions and celery to the skillet and cook until softened, about 5 minutes.
5. Stir in the sage, thyme, and parsley, cooking for an additional 2 minutes until fragrant.
6. In a large bowl, combine the cooked sausage, vegetable mixture, and bread cubes.
7. Pour chicken broth over the mixture and toss until evenly moistened.
8. Season with salt and pepper to taste.
9. Transfer the stuffing mixture to a greased baking dish.
10. Bake in the preheated oven for 30 to 40 minutes, or until the top is golden brown and crispy.