1/2tspred pepper flakes add more if you like spicy
1/2tsporegano
1/2tspground sage
1/2tspdried basil
1/2tspdried thyme
1/8teaspoonmace-spice
Instructions
Preheat oven to 350 degrees F.
Spread bread cubes in a single layer on a baking sheet. Give a light spray with olive oil cooking spray and sprinkle with herbs if desired. Place into oven and bake until crisp and golden, about 10-13 minutes; scrape into a large mixing bowl.
Cook sausage according to instructions below making sure to crumble the sausage as it cooks. Add to bread in the large mixing bowl.
Melt butter in the skillet. Add onion and celery, and cook, stirring occasionally, until tender, about 4-5 minutes. Stir in garlic, parsley, sage, thyme and rosemary about 1 minute. Add to bread and sausage in large mixing bowl.
Mix unsalted chicken broth and poultry seasoning then drizzle over stuffing while mixing until absorbed and well combined. Let stand 5 minutes, stirring occasionally, until liquid is absorbed.
Lightly oil a 10 x 14 x 2 baking dish or coat with nonstick spray. You can use 2 smaller baking pans but this fits perfectly. Spread bread mixture into the prepared baking dish. Place into oven and bake until top is browned, about 30-35 minutes.
Sausage Intructions
Grind the "leafy" basil, sage, oregano, pepper flakes and fennel seed in a spice grinder or mortar and pestle until ground or they are lightly powdered.
Mix the ground spice in with all the other spices in a small bowl and whisk well to remove any clumps.
Sprinkle the spice mixture and remaining ingredients over the ground meat and knead well until the spices are evenly distributed throughout the meat.
Ideally refrigerate overnight to let the spice flavors infuse into the meat but, let sit at least ½ hour if not
Cook over medium heat breaking into small crumbles and stirring occasionally until outside surface is light to medium brown. About 8 to 9 minutes total and there is no pink remaining. Since it is lean do not overcook or the meat will turn out very dry.