Thanksgiving is one of our favorite Holidays at the Bakery.  It’s the official start of the Holiday season and what’s not to love?  It’s a day centered around giving thanks, spending time with family and friends and lets not forget the FOOD!  This year we are in charge of the stuffing, which works out perfectly since I can use TWO delicious Bakery ingredients, our Italian Bread and Timmy’s Homemade Hot Sausage.  This recipe is SAVORY and {a little} SWEET and is exactly what flavors make me think of Thanksgiving.  It’s the perfect addition to any meal and can easily be made vegetarian by substituting Mushrooms for the Sausage and Vegetable for the Chicken Stock.


Christine’s Favorite Stuffing

2 Loaves of ESB Italian Bread, cut into one inch cubes (about 12 cups)

1 1/2 lbs of Bulk Italian Sausage

3 Large Eggs,beaten

2 Cups Celery, Chopped

2 medium onions, Chopped

3 Granny Smith Apples, Chopped

3-4 cups chicken broth

1 cup loosely packed fresh parsley leaves, coarsely chopped

1 tablespoon fresh thyme leaves, coarsely chopped

2 Tablespoons fresh sage leaves, coarsely chopped

Salt and Pepper to taste



  1. Preheat oven to 350 degrees F. Divide bread between two large cookie sheets. Place pans on 2 oven racks and toast bread 20 to 25 minutes or until golden. Cool bread in pans on wire racks. (If you’re planning ahead and not making stuffing right away, store bread in a plastic bag.)
  2. Meanwhile, in nonstick skillet, cook sausage over medium-high heat 8 to 10 minutes or until browned, breaking up sausage with side of spoon. Remove skillet from heat. With slotted spoon, transfer sausage to very large bowl.
  3. To fat remaining in skillet, add Celery and Onion and Apple. Add olive oil if needed. Cook vegetables 20 minutes over medium heat or until lightly browned and tender, stirring frequently.
  4. In a large bowl with sausage, add vegetable mixture, bread, egg, broth, parsley, thyme, sage, and salt & pepper; toss to mix well.  Grease your favorite Casserole dish and fill with stuffing mix.  Bake at 350 degrees for 45 minutes, until the stuffing is browned and smells like heaven.