用料
| 大洋葱，切小块 | 1个 |
| 西芹，切片 | 4根 |
| 蘑菇，切片 | 一小盒 |
| 意大利甜香肠，去皮，切小片 | 两根 |
| 黄油 | 2/3cup？ |
| Poultry seasoning | 1+1/2 tsp |
| 黑胡椒 | 勺 |
| 盐 | 克 |
| Bread cubes | 12 cups |
| Chicken broth | 3-4 cups |
| Fresh parsley | 2 tbsp |
| Fresh herbs (sage, thyme, rosemary) | 1 tbsp (1根 Rosemary) |
Easy Stuffing Recipe的做法
用1 loaf toast 做bread cubes
Butter a 9-by-13-inch baking dish. Preheat oven to 350°F.
Heat the oil in a large skillet over medium heat. Add the sausage and cook, stirring occasionally with a wooden spoon and breaking up any clumps, until browned, about 5 minutes. Transfer the sausage with a slotted spoon to a large bowl.
Add 1 tablespoon of the butter to the skillet, and then add the mushrooms. Season with 1 teaspoon salt and some pepper. Cook, stirring occasionally, until the mushrooms brown and have cooked down to about half their original volume, about 5 minutes. Transfer the mushrooms with a slotted spoon to the bowl with the sausage.
Melt butter in a large skillet over medium heat. Add onion, celery and poultry seasoning (and rosemary if using). Cook over medium-low until tender (do not brown), about 10 minutes.
Add 2 cups broth and bring to a simmer.
Place bread cubes in a large large bowl. Add parsley and fresh herbs ( if not rosemary). Add the reserved sausage and mushrooms and toss together.
Pour in the vegetables and broth and toss again until evenly coated. Pour broth overtop if needed until cubes are moist (but not soggy) and gently toss.
Season with salt and pepper to taste.
Transfer the mixture to the prepared baking dish and cover with foil. Bake for 35 minutes. Then uncover and continue to bake until golden, about 10-20 minutes more. Garnish with celery leaves if using.