Ingredients:1 loaf of good quality white bread (about 1.5 pounds)
12-16 oz sage sausage removed from casings (I used Jimmy Dean)
4 oz butter (half a stick)
1 1/2 cups diced onion
1 cup diced green pepper
3 stalks celery, diced
2 cloves finely chopped garlic
1/4 cup minced sage leaves
3 cups low sodium chicken broth
1/2 cup minced parsely
Start by preheating the oven to 275 degrees F. Then, cut the bread into 3/4 inch cubes and spread them out on a large baking sheet. Bake until completely dried out, about 45 minutes total. Mix them up and change layers in the oven every 10 minutes to make sure they evenly cook. Let them cool when they are done. You can do this ahead of time and store the bread cubes in an air tight container.
Preheat the oven (or increase heat) to 375 degrees F. Heat butter in a pan over medium heat and add the sausage, breaking it up into little pieces as it browns.
When the sausage is browned, add the onion, green pepper, and celery until it begins to soften. Don't forget to add salt and pepper as you go. Then, add the garlic and sage and continue cooking for a few minutes longer. It should take about 10 minutes total for the vegetables.
Remove the pan from heat and add half of the chicken broth.
To the remaining half of the broth, add the parsley and eggs and mix well. Take this mixture and add it to the sausage mixture. In a large bowl, combine the bread cubes and the sauce mixture, and mix together well with tongs.
Pour the stuffing into a greased casserole dish (unless you are using it to stuff the bird!) and bake for 45 minutes covered in foil. Then remove the cover and continue baking for 15 minutes until the top browns and crisps up. Serve alongside with your turkey & gravy.