Notes: Add turkey broth or meat from the giblets if you want.
- 30 slices (about 2 loafs) bread
- 4 stalks celery diced
- 1 large onion
- 1 1/2 t thyme
- 1 1/2 t sage
- 1/3 cup dry parsley
- 2 lbs sausage (Bob Evans preferred)
- 4 eggs slightly beaten
- 1/2 c milk
- 1 t salt
- 1/2 t pepper
1) Start by ripping about 30 slices of bread into small pieces (about 2 loafs). Dice 4 stalks of celery to make about 2 cups and 1 large onion.2) Prepare spices: 1 1/2 teaspoon thyme leaves if dried or 3 times that if fresh. 1 1/2 teaspoon ground sage dried or double if fresh. And parsley 1/3 cup dry or 1 cup fresh.3) In a Dutch oven over medium heat cook 2 lbs sausage (Bob Evans preferred) until brown. With a slotted spoon, remove the sausage to a medium bowl and set aside. 4) Pour all but 1/4 cup of the drippings from the dutch oven. Cook the onion and celery in the dutch over until tender (abt 10 mins) stirring occasionally.5) In a separate bowl mix 4 eggs slightly beaten, 1/2 cup milk, the parsley, thyme and sage, 1 teaspoon salt, and 1/2 teaspoon pepper.6) Mix all together in a large bowl but reserve about a 1/3 of the bread and add it in slowly at the end of mixing to get a completely covered but very dry mix. You may not need all the bread.7) Place in a oven safe pan. You can refrigerate at this point. Bake at 350 for about 1 hour until well browned.
DetailsPrep time: Cook time: Total time: Yield: 8 serving