This homemade stuffing will take your Thanksgiving to the next level! It's so easy and has just the right balance of savory and a little sweet from the apples.
Cook the sausage, breaking up into pieces as the sausage is cooking. Drain the fat from sausage.
Add chopped onion and celery to the pan. Cook until softened over medium heat.
Season with salt, pepper and one clove of fresh minced garlic, sage (fresh or dry) and poultry seasoning. Remove from heat.
In a large bowl or container, pour in bread cubes, Pepperidge farm mix (if using) cooked sausage and vegetable mixture.
Drizzle melted butter over bread and vegetable mixture. As you pour, make sure the butter is drizzled over most of the bread, not only in one spot.
Pour chicken broth, about a cup at a time until moistened but not soggy over mixture in bowl. Making sure to evenly distribute and not pour in one spot.
Toss again. The broth will take a minute to be absorbed into the bread. At this point, the stuffing should be slightly wet or damp, and all of the broth absorbed by the bread. If the mixture appears to be dry, add more broth, about 1/2 cup at a time and toss.