The prep is in the jar!
3/4 cup Rozie's Medium RelSa
3 tablespoons chopped fresh sage (3 teaspoons if dried, 1 1/2 teaspoons if ground)
1 tablespoon chopped fresh rosemary (1 teaspoon if dried)
2 teaspoons chopped fresh thyme (1/2 teaspoon if dried)
1 teaspoon cracked black pepper
1 cup salted butter
2 cups chicken stock
2 medium eggs, beaten
13-15 cups dried bread cubes
Preheat oven to 350 degrees.
Prepare a 3 quart casserole pan with cooking spray.
In a large saucepan on medium heat add Rozie's Medium RelSa, sage, rosemary, thyme and pepper. Heat to a mild simmer for a couple of minutes to pull the flavors together.
Add butter until melted.
Remove from heat, add chicken stock.
Add mixture to a large mixing bowl.
Add beaten eggs whisking rapidly until combined.
Add your bread cubes and thoroughly combine with rubber spatula.
Place stuffing into prepared casserole pan.
Cover with aluminum foil or tight fitting lid and bake at 350 degrees for 30 minutes.
Remove aluminum foil and bake uncovered for another 10 minutes until browning and crisping on top.
*Variation: Use 1 pound pork sausage, fry to brown and crispy edges, drain grease. Add when combining the bread cubes and RelSa/chicken broth mixture to the large bowl.