Ingredients
1 package herb stuffing mix
12 ounces sage sausage – browned and drained
3 cups onion – chopped
2 cups celery stalks (about 3-4) – chopped
3 tablespoons butter
3 teaspoons sage
2 each eggs
2 cups chicken broth, approximately
1/2 cup half & half
1/2 cup pecans (optional) – coarsely chopped
salt and pepper
Preparation
Saute onions and celery until soft in butter. Season with salt and pepper. Mix with browned sausage. (Can be prepared 1 day in advance; cool; refrigerate.)
Butter 9x13 inch casserole. Allow onion/sausage mixture to come to room temperature in large bowl. Add beaten eggs. Stir in dressing mix and sage.
Just before baking, add broth to stuffing mixture and toss until moistened. Stir in pecans, if desired.
Spoon into prepared casserole. Cover with buttered heavy duty foil. Bake at 350 degrees for 30 minutes. Remove foil and continue baking for 20 minutes to brown.
