Serves many
3 loaves Italian bread, cut into 1” cubes (more or less)
3 lbs sweet Italian sausage, casings removed.
Olive oil and/or butter
3 cups chopped onions
2 cups chopped celery
½ cup minced parsley
2 tsp dried rubbed sage or 2 tbsp fresh minced sage
2 tsp dried thyme or 2 tbsp fresh thyme
Salt and pepper
1 to 2 16 oz cans reduced-sodium chicken broth
4 large eggs, beaten
Toast the Italian bread cubes in a 400 degree oven until light golden brown. Brown the sausage in a large skillet, remove and set aside in your largest stock pot. Drain off most of the sausage fat, add some olive oil and/or butter and sauté the onions and celery until tender, then add it to the sausage. Now through in bread cubes, herbs, 1 can of chicken broth and the eggs, then mix with your hands or a really large wooden spoon. Add additional chicken broth if the dressing seems too dry. Butter the largest casserole or baking dish you own and bake in a 350 degree oven until the top is nice and crusty, about 45 minutes more or less.
