In a large skillet over medium heat, cook the
sausage, breaking up and stirring frequently,
until sausage is no longer pink. Remove to paper
towels to drain. Wipe out the skillet and melt the
butter over medium-low heat. Add the onion and
celery and cook, stirring, until the vegetables
are softened, about 5 to 7 minutes.
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In a large mixing bowl, toss the bread cubes with
the herbs and seasonings. Add the vegetables with
the butter and the drained sausage. Stir in
chicken broth until well moistened, but not mushy.
Pack gently into the prepared baking dish and
cover tightly with foil. Bake for 25 minutes.
Remove foil and broil for about 3 to 4 minutes, or
just until browned on top.
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