This is one of those dishes that I really only eat during the Holidays... but every time I make it, I wonder why I don't eat this more often! This recipe is PACKED with flavor and I'm confident that you are your family will enjoy! Now let's get in the kitchen and #MakeItHappen
Full Recipe & Directions below!

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Shopping List:
2 bags Pepperidge Farms Cornbread Stuffing Mix
1/2 bag Pepperidge Farms White Bread Stuffing Mix
2lbs Jimmy Dean Breakfast or Sage Sausage
1 tbsp better than bouillon chicken base
1 yellow onion diced
34 stalks of celery diced
4 cups stock (homemade preferably)
3 eggs
1/2 cup chopped parsley
fresh sage (34 leaves diced)
salt, pepper, garlic, onion powder, italian seasoning

Directions:
In large pot, melt butter over medium heat. Add sausage and crumble with spoon or spatula. Cook until no longer pink. (68 minutes)
2. Next, Add 1 tbsp chicken base and stir to combine. Then add diced veggies, garlic paste, and fresh herbs. Mix to combine ingredients. Taste and adjust seasoning if needed. Cook until veggies are tender (810 minutes)
3. Add most of your chicken stock and turn the heat off. (reserve 1/2 cup or so to thin the mixture later as needed)
4. Add your bread crumbs. It will seem like a lot at first but the bread will begin to absorb the moisture. Fold this together and then taste one last time before adding eggs. Once the stuffing has the flavor you want, whisk your eggs and add to the stuffing along with chopped parsley.
5. Spray casserole or baking dish with cooking spray and add stuffing to it. Bake at 350 degrees for 4560 minutes or until browned on top and registers at least 150 degrees internal temp