once upon a chef
– 8 cups (400g) store-bought unseasoned stuffing cubes – 1 stick (½ cup) unsalted butter – 1½ cups diced yellow onion (from 1 large or 2 small onions) – 1 cup diced celery (from 3 large celery stalks) – 4 garlic cloves, finely chopped – 1 pound bulk sweet Italian sausage (i.e., sausage with the casings removed) -- see note below – 2¾ cups low sodium chicken broth – 1 large egg, beaten – 1 tablespoon fresh chopped rosemary – 1 tablespoon fresh chopped sage – ¼ cup fresh chopped parsley – ½ teaspoon salt – ½ teaspoon freshly ground black pepper
Begin by melting a stick of butter in a large sauté pan. Add the chopped onions and celery.
Cook until soft, about 8 minutes.
Add the garlic and cook a few minutes more.
Transfer the vegetables to a large bowl. In the same pan, cook the sausage until browned.
As it cooks, use a metal spatula to break it apart into small pieces. Add the sausage to the stuffing cubes and veggies. Then add the broth, egg, herbs, salt and pepper.
Mix well. Transfer the contents to a buttered 9 x 13-inch baking dish.
Bake for 65-75 minutes, until the top is golden brown and crisp.