Ingredients

• 1 loaf of Rosemont-made scala bread
• 1 lb Colvard Sausage Company’s Maple Sage Breakfast Sausage
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 2 cups chicken or turkey broth
• 1/4  cup unsalted butter
• 1/2 cup diced apple (optional, for a touch of sweetness)
• Fresh herbs (1 tbsp chopped sage, 1 tsp chopped thyme, 1 tsp chopped rosemary)
• Salt and pepper, to taste

Method

1. Prepare the Sausage & Veggies
   In a large skillet over medium heat, cook the Colvard Maple Sage sausage, breaking it into crumbles until browned and cooked through. Remove sausage from the skillet and set aside, leaving the drippings in the pan.
2. Sauté the Aromatics
   In the same skillet, add butter. Once melted, add diced onion, celery, and garlic (and apple, if using). Sauté until softened, about 5-7 minutes. Stir in the fresh herbs and cook for another minute.
3. Combine & Moisten the Stuffing Mix
   In a large mixing bowl, combine Olivia’s Stuffing Mix with the cooked sausage, sautéed vegetables, and herbs. Pour in the broth gradually, stirring as you go, until the stuffing mix is well moistened (you may not need the full 2 cups depending on your desired moisture level). Season with salt and pepper to taste.
4. Bake the Stuffing
   Transfer the stuffing mixture to a buttered baking dish. Cover with foil and bake in a preheated oven at 350°F (175°C) for about 25-30 minutes. Remove the foil for the last 10 minutes of baking to allow the top to brown and crisp up.
5. Serve & Enjoy
   Once baked, let the stuffing cool slightly before serving. Enjoy this flavorful blend of maple sage sausage and perfectly seasoned stuffing!

This recipe makes a delicious side dish perfect for Thanksgiving or any holiday meal.