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Sausage Stuffing Recipe Equipment Large sheet tray or rimmed baking sheet Large skillet 3½-quart casserole dish or 9×13-inch baking dish Large mixing bowl Ingredients 12 cups (1-inch) bread cubes from 1 pound (450g) bread ½ cup unsalted butter (113g) 2 cups diced yellow onion (251g) 2 cups diced celery (250g) 4 garlic cloves minced, or 2 teaspoons minced garlic 1 pound spicy or sweet Italian sausage casings removed (450g) ¼ cup chopped flat-leaf parsley 2 tablespoons chopped fresh sage 1 tablespoon chopped fresh rosemary ½ teaspoon salt ½ teaspoon pepper 2 cups chicken broth (480mL) 2 large eggs Instructions Preheat the oven to 300°F

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In the seventh and sixth centuries there were various ways of arranging the himation

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