I adapted a recipe I found on Epicurious:
8 tablespoons (1 stick) unsalted butter
2 medium onions, cut into 1/4-inch dice (about 3 cups)
6 stalks celery with leaves, cut into 1/4-inch dice (about 2 1/2 cups)
3 leftover, frozen Kaiser rolls found in freezer, torn into small pieces
1/3 cup fresh parsley, chopped
1 teaspoon celery salt
a pinch of sage
1 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme, crumbled
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/4 cups hot Homemade Turkey Stock or canned chicken broth
2 medium onions, cut into 1/4-inch dice (about 3 cups)
6 stalks celery with leaves, cut into 1/4-inch dice (about 2 1/2 cups)
3 leftover, frozen Kaiser rolls found in freezer, torn into small pieces
1/3 cup fresh parsley, chopped
1 teaspoon celery salt
a pinch of sage
1 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme, crumbled
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/4 cups hot Homemade Turkey Stock or canned chicken broth
2 bratwursts, skin removed
In 12-inch, heavy skillet over moderate heat, heat butter until hot but not smoking. Stir in onion and celery, cover, and cook, stirring occasionally, then add bratwurst and break up into tiny pieces so the meat blends in with the vegetables and cook until soft, 15 to 20 minutes.
Transfer to large bowl and add bread cubes, parsley, celery salt, sage, rosemary, thyme, salt, and pepper. Stir in 1 1/4 cups hot stock or broth. Turn mixture into an oven safe bowl. Bake in oven for 30 minutes.
Read More http://www.epicurious.com/recipes/food/printerfriendly/Farmhouse-Herbed-Stuffing-240446#ixzz1ejST0mn0
