Joanie's Sausage Bread Stuffing

I have cooked this stuffing for years. My family loves it.

• Ready In: 1 hr 15 mins
• Serves: 14
• Yields: 1 cup serving size

Ingredients

• 1  lb breakfast sausage (i.e., Jimmy Dean)
• 8  tablespoons butter
• 2  cups  chopped onions
• 2  cups  chopped celery, including leaves
• 1  clove garlic, finely chopped
• 1 1⁄2 tablespoons  chopped fresh sage or 1 1⁄2 teaspoons dried sage
• 1 1⁄2 tablespoons  chopped fresh thyme or 1 1⁄2 teaspoons dried thyme
• 2  teaspoons celery seeds (optional)
• 1  pinch  grated nutmeg (optional)
• 1  pinch ground cloves (optional)
• 1  teaspoon salt
• 10 -12  cups  lightly toasted  bread, cubes
• 1  cup dried cranberries (Craisins) or 1  cup cherries
• 1⁄2 teaspoon ground black pepper
• 1⁄2 cup chicken broth or 1⁄2 cup milk or 1⁄2 cup white wine

Directions

1. In a large skillet over medium heat, melt the butter.
2. Add the sausage, onion, celery, garlic, sage, thyme, celery seeds, nutmeg, cloves, and salt.
3. Saute, until the sausage is no longer pink and onion is soft, 5 to 7 minutes.
4. Do not drain.
5. Remove from the heat.
6. In a large bowl, toss the sauteed vegetables with the bread cubes and cranberries/cherries.
7. Season with pepper.
8. Pour it over the stuffing, along with the broth, and toss to coat.
9. The stuffing should just barely hold together when mounded on a spoon.
10. Preheat oven to 375 degrees F.
11. Stuff the bird, or, if baking some or all of the stuffing in a casserole.
12. Bake it covered until heated through, 45 minutes to 1 hour.
13. For a crunchy top, uncover it for the last 15 minutes of baking.
14. Makes 14 cups.
15. Serving size= 1 cup.