This Sausage Herb Stuffing is another recipe from Grandma Toots. I have it hand written in my book, there are no measurements, just ingredients. I taste tested these amounts and it tastes just like Grandma’s did. Isn’t it interesting how much the smells and the taste of food reminds us of our childhood? I chop the onions and celery in the blender and bake it uncovered. We like it crunchy on the outside, moist on the inside. It is so simple and tastes like a Thanksgiving stuffing should.
Prep Time: 20 minutes
Cook Time: About 40-50 minutes
10 cups good quality white bread, cut or torn into 1 inch pieces
1 pound pork sausage, browned ( I use Jimmy Dean “Regular” Pork Sausage, because Grandma did)
1 yellow onion, cut into 8 pieces
4 stalks of celery, cut into chunks
3/4 cup ( 1 ½ sticks) unsalted butter, melted, plus more for baking dish
3 cups low-sodium chicken broth, divided use
1 teaspoon freshly ground black pepper
1 ½ teaspoons Bell’s All Natural Seasoning, see below
Preheat oven to 250°F. Butter a 9 X 13 baking dish and set aside.
- Place bread in a single layer on a rimmed baking sheet. Bake for about 1 hour, until it is dried out. Let cool; transfer to a very large bowl.
- Raise oven temperature to 350° F.
- In a frying pan, brown the sausage until lightly browned using the back of a spoon to break it into small pieces. Cool slightly and add to bowl of bread crumbs.
- In a blender, add onion, celery, ¾ cup of melted butter and 1 cup of chicken broth.
- Chop until slightly chunky. Add to bowl of bread crumbs.
- Add pepper, Bell’s seasoning, and the rest of the chicken broth as needed. Grandma said “make sure it is moist, but not runny”.
- Mix well.
- Spoon mixture into prepared baking dish and bake at 350°F uncovered for about 40-50 minutes, until lightly browned and slightly crunchy on top.
What is in Bell’s Seasoning ingredients? A unique combination of rosemary, oregano, sage, ginger, and marjoram – today’s blend is unchanged from the original recipe. For generation after generation, Bell’s Seasoning has been the essential ingredient with Holiday turkey, stuffing, and more. What’s more – it’s salt-free and all-natural.