Joanie'S Sausage Bread Stuffing - cooking recipe

Ingredients

1 lb breakfast sausage (i.e., Jimmy Dean)
8 tablespoons butter
2 cups chopped onions
2 cups chopped celery, including leaves
1 clove garlic, finely chopped
1 1/2 tablespoons chopped fresh sage or 1 1/2 teaspoons dried sage
1 1/2 tablespoons chopped fresh thyme or 1 1/2 teaspoons dried thyme
2 teaspoons celery seeds (optional)
1 pinch grated nutmeg (optional)
1 pinch ground cloves (optional)
1 teaspoon salt
10 -12 cups lightly toasted bread, cubes
1 cup dried cranberries (Craisins) or 1 cup cherries
1/2 teaspoon ground black pepper
1/2 1/2 cup milk or 1/2 cup white wine

Preparation

In a large skillet over medium heat, melt the butter.
Add the sausage, onion, celery, garlic, sage, thyme, celery seeds, nutmeg, cloves, and salt.
Saute, until the sausage is no longer pink and onion is soft, 5 to 7 minutes.
Do not drain.
Remove from the heat.
In a large bowl, toss the sauteed vegetables with the bread cubes and cranberries/cherries.
Season with pepper.
Pour it over the stuffing, along with the broth, and toss to coat.
The stuffing should just barely hold together when mounded on a spoon.
Preheat oven to 375 degrees F.
Stuff the bird, or, if baking some or all of the stuffing in a casserole.
Bake it covered until heated through, 45 minutes to 1 hour.
For a crunchy top, uncover it for the last 15 minutes of baking.
Makes 14 cups.
Serving size= 1 cup.