Ingredients
- 1 pound Ground Sausage
- 2 sticks Butter
- 5 stalks Celery, chopped
- 12 oz Pepperidge Farm Herb Seasoned Stuffing
- 12 oz Pepperidge Farm Classic Stuffing
- 2 medium Onions, chopped
- 4 cloves Garlic, minced
- 4 cups Vegetable Broth
- Salt and Pepper to taste
- 1 tbs Garlic Powder
- 2 tbs Poultry Seasoning
- 2 sprigs Fresh Sage
- 2 sprigs Fresh Rosemary
- 2 sprigs Fresh Thyme
Directions
- Preheat the oven to 375°
- In a large skillet, brown the sausage and break it down into small pieces as it cooks. Remove it from the pan and place it into a bowl.
- In the same pan that you cooked the sausage in, melt one stick of butter and add the celery, onion and garlic. Lightly season the vegetables with salt and pepper and sauté them for about 6 minutes or until they are soft.
- Stir the sausage back in and add a bundle of sage, rosemary and thyme. (Tie the herbs together with kitchen twine to make the bundle) Now, cover the skillet and let it cook on low for about 5 minutes.
- In a medium sized sauce pan, bring a stick of butter and vegetable broth to a boil and then simmer until the butter is completely melted and incorporated into the broth.
- In a large bowl, add both bags of the stuffing, the sausage and vegetable mixture (remove the bundle of fresh herbs) and broth.
- Season the stuffing with a little more salt and pepper, garlic powder and poultry seasoning. Stir everything together until it’s evenly combined and add it to a greased baking dish.
- Then, place it in to the oven ,covered, for about 10 minutes.
- Turn the oven temperature up to 400°, remove the foil and place it back into the oven, uncovered, for an additional 10 minutes
