A Thanksgiving classic! This bread and sausage dressing can be made the day before and then bakes in its own dish.
Rip or cut up the bread into bite sized pieces, roughly the size of a big crouton. Set aside in a large bowl.
Mix the thyme, sage and parsley together. If you are using dried rather than fresh spices, use 1/3 of the amount needed for fresh.
Brown the sausage in a nonstick pan. Once done, remove the sausage and then cook the celery and onion in the sausage drippings until softened, about 10 minutes.
Mix everything together in a bowl, adding in the bread slowly. You'll want the bread to be moistened but not wet. I usually have about 1/2 cup of bread leftover. Place into a baking dish. I refrigerate for up to 48 hours, covered with Saran Wrap to keep it moist. Bake at 350° until well browned.
Because this is cooking at home and not in a factory, there might be some variation between how I prepare this recipe and what you create at home. As such, all nutritional information are estimates and may vary.
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