1cupsalted butter2 sticks ( maybe 3 if you're feeling luxurious)
1cupcelery
1mediumonionchopped
4clovesgarlicminced
4leavesfresh sage
1tbspfresh reosemarychopped
6sprigsfresh thyme
1serrano pepper chopped, seeded
2smallpotatoes
3tspkosher salt
2tspcracked black pepper
2 1/2cupschicken broth
1eggs
Instructions
Preheat oven to 250F. Tear bread into 1 inch pieces and place on a large sheet pan, or pizza tray and bake for about an hour stirring occasionally; set aside.
While the bread crumbs are being made, Cuty bacon into 1 inch pieces. Cook bacon and sausage in separate pans and drain; reserve 2 tbsp of the bacon grease.
Chop celery, onions and mince garlic, add into a large pan with 1/2 stick of butter and bacon grease and cook on medium. When pan begins to brown, deglaze with 1/2 cup of chicken broth. Cook for 5-10 minutes.
Dice potatoes, then add into celery mixture with bacon and sausage. add int another stick of butter, sage, rosemary, thyme and 1/2 cup of chicken broth. Season with Salt and pepper. Simmer for 10 minutes.
Turn oven up to 350F. Mix bread crumbs and stuffing mixture in a large baking dish, until evenly incorporated.
Whisk eggs into 1 cup of broth in a small bowl, then pour evenly over stuffing. (eggs can be optional if desired) Cover dish with foil and bake for 40 minutes.
Cut remaining butter into 1/4 inch slices. Remove foil from baking dish, and add butter across the top of the stuffing. Place back into the oven and continue to cook for 30-40 minutes until the top of your stuffing is golden brown