Homemade Sausage Stuffing

In a large skillet over medium-high heat, brown the sage sausage, breaking it up with a spoon.

While the sausage cooks, toast the slices of white bread until golden brown.

Tear the toasted bread into small, bite-sized pieces and place them in a large mixing bowl.

Once the sausage is fully cooked, transfer it to a food processor and pulse until finely ground. Set aside.

In the same skillet used for the sausage, melt the butter over medium heat.

Add the finely chopped onion and celery to the skillet and sauté for a few minutes until softened.

Pour the chicken or turkey stock into the skillet with the vegetables and bring to a simmer.

Stir the ground sausage into the stock mixture until well combined.

To the bowl with the torn bread, add the chopped fresh parsley, salt, and pepper.

Slowly pour the hot sausage and stock mixture over the bread. Gently mix with your hands until the bread is moistened. You may not need to use all the liquid.

Add the beaten egg to the mixture and combine thoroughly.

Grease a baking dish. Form the stuffing mixture into balls and arrange them in the prepared dish.

Bake until the stuffing balls are golden brown and crispy on the outside.