· 8 cups store-bought
unseasoned stuffing cubes.
· 1 stick unsalted butter.
· 1 1/2 cups diced yellow onion.
· 1 cup diced celery.
· 4 garlic cloves, finely chopped.
· 1 pound sausage meat.
· 1/2 cup of FRENCH FINES HERBES.
· 2 3/4 cups chicken broth.
· 1 large egg, beaten.
Preheat oven to 350F Place the stuffing cubes in a large mixing bowl. In a large sauté pan, melt the butter. Add the onions and celery and cook over medium heat, stirring occasionally, for about 8 minutes, or until the onions are soft. Add the garlic and cook 2 minutes more. Add mixture to the stuffing cubes and set aside. In the same pan, cook the sausage over medium heat for 8-10 minutes, until browned and cooked through, breaking up the sausage with a metal spatula while cooking (the largest pieces should be no greater than 1/4-inch). Add the browned sausage and fat to the bread cubes and add the chicken broth, egg, and FRENCH FINES HERBES to the bread cube mixture and mix until the bread is soft and moistened. Transfer the stuffing to the prepared baking dish and bake for 65-75 minutes, uncovered, until deeply golden and crisp on top.
For vegetarian options leave out the sausage and add nuts, beans or cooked lentils.
Add FRENCH FINES HERBES to potatoes or vegetables or season your Turkey or favorite holiday food. Also great on eggs, chicken, steak, stews, soups, lasagne, chili, salad dressings, pork, roasted vegetables.