Stuffing With Sage Sausage

1. 1

   1-2 days in advance:

2. 2

   Melt butter over medium heat and add celery and onions. Cook til starting to turn translucent. Add garlic, sage, salt, pepper and thyme. Stir well and cook until onions are translucent. Remove from pan and cool.

3. 3

   Saute sausage until lightly browned. Drain. Cool. Combine with celery-onion mix. Refrigerate in covered bowl or heavy-duty zip-lock bag until morning of dinner.

4. 4

   Day of dinner:

5. 5

   Remove vegetable- sausage mixture from refrigerator at least an hour before using to bring to room temperature or warm slightly in microwave.

6. 6

   While mixture warms, beat eggs in a large bowl. Add half and half and minimum amount of broth. Add bread cubes and toss lightly. Set aside.

7. 7

   When vegetable-sausage mixture is warmed, combine with bread cube mixture. Toss lightly, adding more broth if needed. Adjust salt and pepper if needed.

8. 8

   Spread in greased 13x9-inch bsking dish. Bake uncovered at 350* for 20-25 minutes.

9. 9

   Or place in PAM'd crockpot. Cook on low 6-8 hours until 165 degrees. Add broth every 2 hours as needed to keep moist.

* Per serving · 4 servings · Values may vary.