- 3 Cups Garden Highway Onion & Celery Chef Veggie Starter
- 1 LB Bacon (cut into ½ in pieces before cooking) or Sausage (your favorite bulk sausage – I use Jimmy Dean’s Sage Sausage)
- ½ Cup Unsalted Butter
- 12 Cups Bread Cubes, about a 1 LB loaf cut into ½ inch cubes, lightly toasted in the oven to dry it out (Chef’s note: Country Buttermilk is my favorite bread to use for this stuffing/dressing)
- 3-4 Cups Chicken Broth
- Salt and Pepper to taste
To dry out the bread cubes: Preheat oven to 350°F, place cubed bread on a baking pan and toast until lightly golden brown, about 15 to 20 minutes. Transfer dried bread crumbs to a large bowl.
In a large skillet, on medium heat, cook the bacon or sausage until fully cooked. Remove the cooked bacon or sausage and set aside leaving the rendered fat in the skillet.
Add the butter to the skillet and add the 3 cups of Onion and Celery Starter. Cook until tender, stirring occasionally, about 8 minutes.
In a medium-size bowl, place the cooked vegetables, cooked bacon, and 3 cups of the chicken broth. Season this mixture with salt and pepper to your liking. (I season a little bit heavy here to account for the unseasoned bread cubes)
Transfer this vegetable mixture to the toasted bread cubes and gently toss to combine. The cubes should be moist, but not soggy. If the mixture is too dry add the remaining cup of stock. Taste and adjust the seasoning if needed.
Place the mixture in an oiled baking dish and cover with foil. Bake for 35 minutes, remove the foil cover and bake an additional 10 minutes until golden brown and delicious.