My mom’s traditional stuffing. So good. Note - this bakes for 40 minutes, and then another 40.
Ingredients
1 bag of wonder bread or other white bread
1 12 oz. tube of Jones Original Sausage (I used their sage sausage - green/white label)
2 cups chopped yellow onions
1 leek, ends cut off, sliced down the center and thinly sliced
1 ½ cups celery, diced
½ cup chopped flat-leaf parsley
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh or dried thyme
1 teaspoons kosher salt (if no sodium in chicken broth)
1 tsp poultry seasoning
1 teaspoon freshly ground black pepper
2 ½ cups no sodium chicken broth (homemade is best!)
2 large eggs
1.5 cup chopped pecans, toasted
1 cup dried cherries
What To Do
Preheat oven to 350*. If you already made stuffing place in cold oven and bring to temperature.
Toast slices of bread in toaster and set aside. When cool cut into approximately ½ inch by ½ inch cubes. Place into large bowl. Meanwhile, toast pecans.
Saute sausage until well browned and crumble finely. Remove with slotted spoon and place on top of bread crumbs, reserving some oil in pan.
Saute celery, onions, and leek in sausage fat until just starting to brown. Let cool for a few minutes then add to bread mixture.
In separate bowl whisk 2 eggs with the chicken broth and 1 tsp poultry seasoning. You can add the fresh herbs here as well and salt/pepper. Add cranberries and pecans.
Pour liquid over bread cube mixture. It should be fairly moist. Toss until well combined.
Put stuffing in greased large baking pan and cover with foil. Bake for 40 minutes and then take off foil and bake for another 40 minutes. If stuffing was in fridge, maybe bake for a few extra minutes.