Name: Herbed Stuffing With Sausage
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 8 servings
Ingredients: 1 stick unsalted butter, plus more for the baking dish; 1 pound sage sausage, casings removed, meat crumbled; 1 large onion, diced; 3 stalks celery, diced; 1 tablespoon minced fresh sage; 1 tablespoon minced fresh thyme; Kosher salt and freshly ground pepper; 3 cups low-sodium chicken broth; 2 large eggs; 1/4 cup chopped fresh parsley; 16 cups cubed stale white bread

Directions

Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt 6 tablespoons butter in a large skillet over medium heat. Add the sausage and cook, stirring and breaking up the meat, until browned, about 5 minutes.
Add the onion, celery, sage and thyme to the skillet, season with salt and pepper and cook, stirring, until the vegetables are tender, about 5 minutes. Add the chicken broth and bring to a simmer.
Whisk together the eggs and parsley in a large bowl. Add the bread cubes and toss, then pour in the vegetable-broth mixture and stir to combine.
Transfer the mixture to the prepared baking dish and dot with the remaining 2 tablespoons butter. Cover with foil and bake 30 minutes, then uncover and bake until golden, about 30 more minutes. Let rest 10 minutes before serving.

Photograph by David Malosh

Herbed Stuffing With Sausage

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