(1 lb) Ground pork or RJ's breakfast sausage
(2 sticks plus more to butter the baking dish) Butter
(1 lb) White or wheat bread diced into 1/2" cubes
(1) Onion, diced
(3 ribs) Celery, diced
(2/3 cup) Fresh parsley, chopped
(2 tablespoons, scant if using breakfast sausage) Dried sage
(1 1/2 tablespoons) Dried rosemary
(1 tablespoon) Dried thyme
(To taste) Salt and fresh ground pepper
(2 1/2 cups) Low sodium chicken broth, divided
(2) Large eggs
- Preheat oven to 250F. Place cubed bread on a baking sheet, drizzle with olive oil, and bake, stirring occasionally, until dried out, about 45 minutes. You need to make sure you have very dry bread or else your final product may be more like a pudding! You may bake the bread a day ahead and leave to dry over night. Transfer bread to large mixing bowl.
- Preheat oven to 350F and butter a 9×13-inch pan or 3-quart baking dish; set aside.
To a large skillet, add 3/4 cup (1 1/2 sticks) butter and heat over medium-high heat to melt. Brown ground pork or breakfast sausage.
Add the onions, celery, sage, rosemary, thyme and cook until vegetables have softened and are just beginning to lightly brown, about 10 minutes. Stir frequently. Transfer vegetables and meat to bowl with bread.
- Add the parsley, salt, pepper, 1 1/4 cups chicken broth, and toss well to combine; set aside. Salt to taste.
In a small bowl, add the remaining 1 1/4 cups chicken broth, 2 eggs, and whisk to combine. Pour mixture over
bread and toss well to combine. Turn mixture out into prepared baking
- Dice the remaining half stick of butter into 8 to 10 pieces and evenly dot the butter over the top of the stuffing. Cover with foil and bake for 40 minutes. Uncover and bake for an additional 40 to 45
minutes, or until top is as lightly golden browned as desired. Serve