Stuffing aka Dressing

1 loaf of french bread cut up and cubed and dried out on a baking sheet a few days before use.

1 whole onion maybe even 2 – diced

2-3 cloves of garlic – minced

Fresh parsley, thyme and rosemary sprigs

Sausage pulled out of its casing  about 1 pound

1 cup of chopped celery

4 cups chicken stock

1 cup heavy crumb

1 stick butter

Salt and Pepper

Saute the onion and garlic and celery

Add in the sausage (about a large tablespoon size)

Add in the herbs

Toss with the bread crumbs

Slowly stir in the stock and then the heavy cream

Drop chunks of the butter throughout

Sprinkle with salt and pepper

Bake in a 9 x 13 pan at 375 for about 45 minutes

Enjoy because this truly is a divine dressing!

 

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