Italian Sausage Bread Stuffing

• Meat

  • 1 lb Italian sausage, ground

• Produce

  • 2 Stalks Celery
  • 1/2 tsp Garlic powder
  • 1 tbsp Parsley, fresh
  • 1/4 cup Red onion
  • 2 tsp Rosemary, Fresh
  • 1 tbsp Sage, fresh

• Canned Goods

  • 2 cup Chicken broth, low-sodium

• Oils & Vinegars

  • 1 Cooking spray

• Bread & Baked Goods

  • 1 4 c day old ciabatta bread, Day Old

Found on carriesexperimentalkitchen.com

Description

Directions

• Preheat oven to 350 degrees F.
• Place the cubed bread on a baking sheet; then spray them with cooking spray. Bake in the oven for about 12-15 minutes until they turned golden brown.
• While the bread was toasting, brown the sausage on top of the stove in a skillet until no longer pink. (If you cant find ground sausage at your market, you can use sausage links and remove the casings.)
• Add the cooked sausage and toasted bread to a large bowl; then add the onion, celery, parsley, sage, rosemary and garlic powder.
• Heat 2 cups of chicken stock on top of the stove in a small saucepan; then add 1 cup of it to the bowl and mix well. Gradually add the remaining chicken stock 1/4 cup at a time until the stuffing is wet. (You may not need all of the stock or quite possibly you may need a bit more. You want to make sure the bread is wet, but not dripping with excess liquid.)
• Add the stuffing to a 2qt. baking dish; then cook for 20 minutes until its heated through and golden brown on top.