Delicious served with Traditional Roasted Turkey. Try this dish with Better Than Bouillon Reduced Sodium or Organic Roasted Chicken Base.
Recipe tags: chicken base, moderate difficulty, side, poultry, roast
| 4 Tbsp | butter |
| 1 cup | diced onion |
| 1 cup | diced celery |
| 4 oz | ground sausage |
| 1 tsp | ground sage |
| 1 tsp | cracked black pepper |
| 5 cups | 1-inch cubed French bread, toasted |
| 1 cup | hot water |
| 2 Tbsp | Better Than Bouillon® Roasted Chicken Base |
Preheat oven to 350°F. Grease a 2-quart shallow baking dish.
Add the butter to a large sauté pan and melt over medium-high heat. Add the onions and celery and cook for 2-3 minutes. Add the sausage to the pan and using a spoon, break into small pieces. Cook for 4-5 minutes. Add the sage and pepper to the pan and stir to combine.
Add the French bread to a large mixing bowl. Add the sausage mixture to the bowl and toss to combine. Slowly add in the Roasted Chicken Base broth and stir until moist.
Spread the stuffing evenly into the baking dish. Place the baking dish directly into the oven and bake for 40 minutes.
Remove the pan from the oven and let rest 5 minutes before serving.