Best Ever Italian Stuffing

• Meat

  • 1 lb Italian sausage

• Produce

  • 1 tsp Basil, dried
  • 1 cups Celery
  • 1 tsp Oregano, dried
  • 2 tsp Parsley, dried
  • 1 Yellow onion, small

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 tsp Celery salt
  • 1 tsp Garlic salt
  • 1 tbsp Italian seasoning
  • 1 tsp Seasoning salt

• Bread & Baked Goods

  • 10 cups Italian/french bread

• Dairy

  • 1/2 cup Butter
  • 2 cups Milk

Found on adashofsanity.com

Description

Ingredients

• 2 cups Milk
• 10 cups of Italian/French bread, cubed
• 1 egg
• 1 cups celery, sliced
• 1 lb Italian Sausage
• 1 small yellow onion, diced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon celery salt
• 1 teaspoon garlic salt
• 1/2 cup butter
• 1 teaspoon seasoning salt, I used Lawrys
• 1 tablespoon Italian seasoning
• 2 teaspoons dried parsley

Directions

• Break up bread into 1-inch chunks and let it sit on a baking sheet for 2-4 hours to dry out. Best results if done over night.
• In a large sauce pan cook and crumble Italian sausage until it is completely cooked and browned. Strain grease from meat and place in a small mixing bowl for later.
• In the same pan over medium-hgih heat sauté butter, celery and onions until tender.
• Remove pan from heat, add cubed bread, whisked egg and all of the remaining dry ingredients. Toss mixture to combine, pour in milk and toss again to combine. Place stuffing in a 2qt casserole dish.
• Bake at 350 for 1 hour covered with lid. Then bake an additional 30 minutes uncovered.
• If you desire a crispier top, which I suggest place oven on low broil and broil 5-10 minutes or until top of stuffing is a light golden brown.