Catering Side Of Stuffing Recipe

Catering

1. 1

   Preheat the oven to 350°F (175°C). Spread the day-old bread cubes on a large baking sheet and toast for 8–10 minutes until dry and lightly golden. Allow to cool.

2. 2

   In a large skillet, crumble and cook the sausage over medium heat until browned. Use a slotted spoon to transfer the sausage to a plate and drain the fat.

3. 3

   In the same skillet, melt the butter. Add the chopped onion and celery; sauté until translucent and tender, about 6–8 minutes. Add minced garlic and cook 1 minute more.

4. 4

   In a very large mixing bowl, combine the toasted bread cubes, cooked sausage, sautéed onion and celery mixture, chopped sage, thyme, and parsley. Fold in the diced apples and dried cranberries.

5. 5

   In a separate bowl, whisk together the eggs and chicken broth. Season with salt and pepper.

6. 6

   Pour the egg–broth mixture over the bread mixture and toss gently until the bread is evenly moistened. If the stuffing seems dry, add a little more broth, a tablespoon at a time.

7. 7

   Lightly grease a large baking dish (approximately 9x13 inches). Transfer stuffing to the dish and press down lightly to compact.

8. 8

   Cover the dish with foil and bake for 45–50 minutes. Remove the foil and bake for another 15–20 minutes until the top is golden and the edges are crisp.

9. 9

   Keep warm for service using a steam table or chafing dishes. If making ahead, refrigerate the prepared stuffing overnight and reheat covered at 325°F (165°C) until warmed through.