Sausage Stuffing Casserole

• 1 lb - bread cubes
• 2 tablespoons - olive oil
• 1  - yellow onion
• 2  - carrots
• 3 large stalks - celery
• 1 lb - bulk pork sausage
• 1 tbsp - fresh rosemary
• 1 tbsp - fresh sage
• 1 tbsp - fresh parsley
• 1 tbsp - fresh thyme
• ½ tsp - sea salt
• ½ tsp - black pepper
• 1 ½ cups - vegetable broth

Instructions

1. Start by drying out the bread in the oven. Cut or tear bread into 1-inch cubes and place on a baking sheet. Bake at 350F for 15-20 minutes, let cool, then place in a large mixing bowl.
2. Meanwhile, warm olive oil in a large skillet over medium heat. Add chopped onion, carrots, and celery and sauté until softened. Transfer to the bowl with bread.
3. Add sausage to the skillet and cook until browned, breaking it up into small pieces. Once cooked, drain excess grease, and add cooked sausage to the bowl with the bread and vegetable mixture.
4. Give everything a big stir then slowly stir in the broth. Depending on your bread, you may need to use a little less or a little extra broth. The stuffing should be slightly soggy before baking. If it looks and feels dry, add more broth.
5. Coat a 9x9 baking dish or casserole dish of similar size with cooking spray. Pour the stuffing mixture into the prepared baking dish.
6. Bake covered at 350F for 30 minutes. Remove the aluminum foil and bake for an additional 15 minutes or until golden brown. Remove from oven and serve warm.