Mouthwatering Stuffing

• 8 ounces, weight Bulk Sausage
• 4 Tablespoons Salted Butter
• 1 cup Diced Onion
• 1 cup Diced Celery
• 2 teaspoons Salt
• 2 teaspoons Black Pepper
• 4-1/2 cups Dried Stuffing Cubes (white Or Cornbread)
• 1/4 cups Fresh Parsley, Chopped
• 2 Tablespoons Fresh Sage, Chopped
• 1 Tablespoon Fresh Thyme, Chopped
• 3 cups Chicken Broth Or Stock
• 1 whole Egg, Beaten

1. Preheat oven to 400 degrees F.
2. Heat frying pan over medium-high heat. Add sausage and brown, breaking into small pieces as it cooks. Once browned, remove with a slotted spoon and set aside.
3. Lower heat to medium. In the same pan with drippings, melt butter. Add onions and celery, along with salt and pepper, and cook until onions are translucent, about 15 minutes.
4. In a large bowl, combine bread cubes, sausage, vegetables and herbs. If desired, add more salt and pepper to taste. Add broth slowly, making sure to not over-saturate the bread cubes. Once desired level of moistness is achieved, add beaten egg and combine thoroughly.
5. Grease a 9x13 pan and spread the stuffing mixture loosely (do not compact too much; it hinders baking). Bake in the preheated oven for 30 minutes or until brown and crisp on top.

sausage, butter, onion, celery, salt, black pepper, ubc, fresh sage, fresh thyme, chicken broth, egg

Taken from tastykitchen.com/recipes/sidedishes/mouthwatering-stuffing/ (may not work)