Yummiest Stuffing in all the Land (NOT EVEN JOKING)

1/2 c. Butter
1 Diced Onion
2 c. Diced Celery
2 Cans Turkey/Chicken Broth (veggie would work too)
1 pkg. Sliced Mushrooms (Crimini, button, shiitake, portobello, porcini or a combo)
1 lb. Cooked, Drained Sausage (I prefer the country-style over the Italian for this)
5-7 (heaping) cups Cubed, Crusty Bread (sourdough, multi-grain, ciabatta, Artisan, a mix--whichever you like)

Sage
Thyme
Poultry Seasoning
Salt & Pepper
Olive Oil
Fresh chopped parsley

DIRECTIONS
Bread needs to be dried into croutons first.  Place cubes on a cookie sheet and leave out over night.  You can also bake them in the oven at a low temperature until the bread has dried out.

Drizzle croutons with olive oil and sprinkle with sage, thyme, poultry seasoning, salt, & pepper.

Brown and drain sausage.

Brown onions, celery, and mushrooms (you can use the same pan with the sausage remnant to add extra flavor).  Add butter if necessary.

Add broth and drained sausage to the veggie mixture.

Mix croutons in a 9x13 baking dish and pour the broth and veggies over the top.  Stir and fold until just combined and all ingredients are evenly incorporated.

Bake @ 375* for 30 minutes.

Top with the chopped parsley to make it pretty.

Recipe adapted from Kneader's To-Die-For Stuffing (I used to use their prepared 12-Grain Hazelnut & Asiago Sourdough prepared croutons)

Tina Casserole

2 chicken breasts, cooked and cubed
1 c. sour cream
1 can cream of mushroom soup
1 box Stove Top Stuffing

Mix cooked chicken with soup & sour cream. Top with cooked stuffing & bake 30 min @ 350.

**Alterations for slight differences: adding sautéed mushrooms and onions (or both). Turkey works well too.

Recipe from Heather Miller (and the Napoleon Dynamite Cookbook).

Homemade Stove Top Stuffing

6 cups cubed bread
1 tablespoon parsley flakes
3 cubes chicken bouillon
1/4 cup dried minced onion
1/2 cup dried minced celery
1 teaspoon thyme
1 teaspoon pepper
1/2 teaspoon sage
1/2 teaspoon salt
Preheat oven to 350 degrees.
Bake bread 8 to 10 minutes. In large bowl toss bread with remaining
ingredients till evenly coated.
Store in a air tight container. Will keep for 1 to 4 months or 12 months
frozen. Cook just like you would for the prepackaged mix. Combine 2 cups
stuffing mix with 1/2 cup water and 2 tablespoons melted butter.

Recipe from CopyCat Cookbook.

Boston Market Stuffing

10 Ounce Can sliced carrots; undrained
4 Ounce Can sliced mushrooms; undrained
14 Ounce Can chicken broth
2 ribs celery; cut 4−5 pieces
1 Tbl. Rubbed sage
12 Tbl. Poultry seasoning
1 Tbl. Chicken bouillon powder
3 Tbl. Bottled liquid margarine or melted butter or margarine
3 English muffins; cut into 1/2" cubes with crumbs
8 Ounce Bag unseasoned croutons
1 Tablespoon Dry parsley; minced
2 Tablespoon Dry minced onion

When you open the can of carrots, run the blade of a paring knife through them right in the can so that you've reduced them to tiny bits without mashing them. Empty it then into a Dutch oven. Add the mushrooms; set aside. Empty the cam of broth into the blender and add the celery along with the sage, poultry seasoning, bouillon powder and margarine. Blend a few seconds on high speed, only until celery is finely minced. Meanwhile, add the English muffin cubes, (crumbs too), croutons, parsley and onion to the Dutch oven. Pour blender mixture over and stir to combine with rubber bowl scraper until completely moist. Cover with a lid and bake at 350* about 45 minutes to an hour or until piping hot. Refrigerate leftovers to use within a week. Freeze to use within 4 months.

Recipe from CopyCat Cookbook.