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1
Chop onion and celery into a medium dice.
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2
In large frying pan, melt one stick of butter and saute vegetables.
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3
Season generously with Garlic Salt, Salt, Pepper, and Italian Seasoning.
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4
(It WILL be salty, but remember -- this mixture will flavor the dry bread cubes later).
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5
When done, empty into large mixing bowl.
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6
Preheat oven to 350 degrees.
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7
Using the same pan, brown pork sausage.
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8
Be sure to break into chunks as it's cooking.
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9
Drain off grease, and empty into large mixing bowl.
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10
Add 2-3 bread cubes into the mixing bowl and stir.
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11
Set aside for now to allow the cubes to absorb the juice and flavor of the vegetables and sausage.
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12
Use the same pan again, melt the other stick of butter and heat through with two boxes of chicken broth (you may not need the 3rd).
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13
Pour amounts of the heated butter/chicken broth mixture over the cubes, et al in the mixing bowl.
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14
Stir to mix.
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15
DON'T pour it all at once!
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16
It's not an exact science, and you'll want it moist enough that it WILL NOT hold a firm form of a meatball.
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17
It may appear TOO juicy, but it will cook out when baking.
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18
Be generous, or it will be too dry.
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19
We like it to come out crunchy on top, but moist below.
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20
Taste to make sure it's flavorful.
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21
Adjust seasoning, if needed.
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22
REMEMBER to butter or PAM spray the foil pan.
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23
Load the stuffing mixture, and smooth on top.
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24
Cover with foil and bake at 350 degrees for 30 minutes or so.
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25
Remove foil and bake for additional 15-20 minutes, or until crispy and golden on top.
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26
Let it sit for a few minutes before serving.
