Tom Szaller's Great Pan or Bird Stuffing

Recipe View Preheat oven to 350 degrees F (175 degrees C). (5 minutes)

Recipe View In a large, deep skillet, cook bacon over medium-high heat until crispy and golden brown. Remove bacon with a slotted spoon, drain on paper towels, crumble, and set aside, reserving the bacon fat in the skillet. (10 minutes)

Recipe View Add the ground pork sausage to the skillet with the reserved bacon fat. Cook over medium-high heat, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease. (10 minutes)

Recipe View Return the crumbled bacon to the skillet with the sausage. Add the chopped onions, green bell peppers, red bell peppers, and sliced mushrooms. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 8-10 minutes. (10 minutes)

Recipe View Stir in the butter, black pepper, celery salt, seasoning salt, poultry seasoning, basil, and garlic powder. Pour in the chicken broth and bring to a simmer, stirring to combine. Cook for 5 minutes to allow the flavors to meld. (5 minutes)

Recipe View Gradually add the stale bread pieces to the skillet, tossing to coat them evenly with the sausage and vegetable mixture. Ensure all the bread is moistened, adding more broth if needed. (5 minutes)

Recipe View Transfer the stuffing to a large, buttered baking dish or divide it between two medium baking dishes. (5 minutes)

Recipe View Bake in the preheated oven for 40 to 60 minutes, or until the top is golden brown and the stuffing is heated through. Let stand for 10 minutes before serving. (60 minutes)