Sausage Stuffing

I love making Thanksgiving dinner.  It just instantly feels special.  And my favorite part about the meal is duh, the stuffing.  We love it so much so why should we only eat it on Thanksgiving?  Well, we don’t.  I make it all the time.  Aside from the obvious turkey, it's also great with chicken or pork, or just by itself really! This is another recipe I could do with my eyes closed - it’s how my grandma used to make it but with a little twist!  Using herbes de provence as the only seasoning is my secret weapon - I really think it makes all the difference.  Try it!

2 TBSP olive oil

1 large box or bag of UNSEASONED stuffing bread cubes (about 12 cups)

1 roll Jimmy Dean regular pork sausage

1 container Mirepoix from Trader Joes OR 4 carrots, 1 onion, 3 celery stalks - all diced

1 stick of butter

2- 32 oz containers of turkey or chicken broth

2 TBSP herbes de provence

Preheat oven to 350 degrees.

Pour broth in a medium pot and keep at a simmer.  *If you have the turkey neck from your turkey, add to pot to flavor the broth*

In a large frying pan, brown the sausage, breaking apart into small chunks.  Set aside on a paper towel covered plate.

Coat a large pot (like the Le Creuset) with olive oil and set at medium-high heat.  Add the mirepoix and cook, stirring occasionally, until onions are translucent.  Add stuffing and sausage and mix.  Stir in whole cube of butter.  Turn heat off but leave pan on stove.  Slowly ladle in broth while continuing to stir until it gets to desired consistency (I like it sticky and moist).  You may or may not use all the broth, you just have to judge the consistency.  Then stir in herbes de provence.

Pour stuffing mixture into a deep casserole pan.  Just before serving, bake for 20-30 minutes in oven.