Traditional Herb Stuffing with Bacon and Sausage
|1 (16 oz) package|
Sour Dough Bread, cubed (about 10 cups)
|1 (12 oz)|
Unsalted Butter, divided
Medium Yellow Onion, diced
Red Bell Pepper, cut into 1/2-inch pieces
Garlic Cloves, minced
Chopped Fresh Parsley
Finely Chopped Fresh Sage, divided
Finely Chopped Fresh Rosemary
Chopped Fresh Thyme
Eggs, Lightly Beaten
Cook bacon according to package directions. Place cooked bacon on paper towels to drain and cool. Set aside.
Preheat oven to 350°F. Place cubed sourdough on 2 baking sheets. Bake 10-15 minutes, stirring bread occasionally until toasted, but not browned. Place toasted bread cubes into extra large bowl. Set aside.
Butter 9×13-inch casserole dish. Set aside.
In large skillet over medium heat, cook sausage using spatula to break it up as it cooks. Add 2 tablespoons sage. Cook through, but do not brown. Remove sausage from skillet using slotted spoon and add to bowl with bread cubes.
Leave 2 tablespoons of sausage drippings in pan (drain any extra) and add 2 tablespoons butter and garlic to skillet. Cook garlic, stirring frequently, about 2 minutes. Add onion and peppers. Cook until onions are translucent; add remaining herbs, including remaining sage, to skillet. Cook 2 minutes stirring frequently. Add onion herb mixture to bowl with bread cubes.
Add chicken stock and remaining butter to skillet and scrape browned bits from bottom of pan as it cooks. Bring to a bubble (once you see the first bubbles), remove from heat and pour over bread cubes. Add eggs. Toss gently until combined and pour into prepared baking dish.
Cover with foil and bake 40 minutes. Remove foil and bake 15 minutes more.
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