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Variations: Sausage and Fennel Stuffing: In a large skillet, sauté 1 pound of bulk sausage until fully cooked (no trace of pink), breaking up into small pieces. Strain and add to the bread stuffing cubes. Substitute the celery with 1 fennel bulb, chopped and sauté with the onion. Add 172 Tbsp. toasted fennel seeds to the broth.Cranberry Pecan Stuffing: Increase the sage to 2 tsp. After adding the broth, fold in 1/2 cups dried cranberries and 1/2 cups chopped toasted pecans.

Herbed Stuffing

oz. bag Bread stuffing cubes

Thyme

Sage

Parsley

oz. Butter

Onions

Celery stalks

Garlic cloves

Chicken or turkey stock

Chicken bouillon cube

Black pepper

To taste Salt

Place the bread stuffing and herbs in a large bowl and set aside. Butter a 3 quart casserole dish or a 9x13 pan. Pre-heat oven to 350°F.

In a 12" skillet, melt the butter then add the onions, celery and garlic and sweat over medium heat until tender, about 10-15 minutes.

Add the chicken stock, bouillon cube and pepper; bring to a boil. Remove from heat and pour over the bread stuffing. Stir to combine thoroughly. If not baking at this step, spread out onto a sheet pan and chill thoroughly; keep refrigerated until ready to use.

Transfer stuffing to a buttered casserole dish and drizzle with the additional 1/2 cup stock. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 5-10 minutes until top is golden and crispy. Serve immediately.