Sausage and Herb Stuffing

Savory, herby, and full of nostalgic flavors, this is holiday comfort food at its best. The top turns golden and crisp while the inside stays moist and tender. Redmond Farms sausage brings deep flavor, while fresh sage and thyme give it that unmistakable festive touch.

Ingredients:

• 1 (2 lb.) loaf sourdough bread, or about 14 cups cubed (we used Abigail's Oven Sourdough)

• 1 lb. Redmond Farms Real Pork Country Sausage

• 2 medium onions, diced

• 6 stalks celery, diced

• 2 Tbsp. chopped fresh sage

• 2 Tbsp. chopped fresh thyme

• 1 quart Redmond Farm Kitchen Chicken Bone Broth 

• 1 egg, whisked

• 4 Tbsp. butter

• 2 1/2 Tbsp. Real Salt Onion Salt

• 1/2–1 tsp. freshly cracked black pepper, to taste

Instructions:

1. Dice the bread into bite-sized cubes. Spread them on a baking sheet and let them sit out overnight to dry. (Short on time? Toast in a 250°F oven for 30–60 minutes until dry but not browned.)

2. In a large pan, brown the sausage. Remove it from the pan and set aside, reserving the drippings in the pan.

3. Add the diced onion and celery to the sausage drippings and sauté until slightly softened and fragrant.

4. Butter a 9x13 baking dish. Add the dried bread cubes, cooked sausage, sautéed vegetables, and chopped herbs.

5. In a small saucepan, melt the butter. Remove from heat and whisk in the broth, egg, Real Salt Onion Salt, and black pepper.

6. Pour the broth mixture evenly over the bread mixture. Toss gently until all ingredients are coated.

7. Bake at 350°F for 45–60 minutes, until the top is crisp and golden and the inside is moist and set. For a softer top, cover for the first half of baking, then uncover for the last 20–30 minutes.