Share-Less Thanksgiving Stuffing
- 1 loaf French bread with crust, cut into 1-inch cubes
- 10 tablespoons butter, plus more for greasing
- 2 cups finely chopped celery
- 1/4 cup diced red onion
- 1 bunch green onions, chopped
- 1 clove garlic, minced
- 3/4 cup fresh Italian parsley leaves, chopped
- 1 tablespoon fresh oregano leaves, chopped
- 1 tablespoon fresh sage leaves, chopped
- 1 tablespoon fresh thyme leaves, chopped
- 1 teaspoon coarse kosher salt or sea salt
- 1 teaspoon ground black pepper
- 1 cup cooked and drained sage sausage, such as Jimmy Dean
- 3 eggs
- 1 cup low-salt chicken broth
- 3 ounces grated Parmesan
Preheat the oven to 375 degree F.
Spread the bread on a baking sheet and bake until the bread is dry, about 15 minutes. Set aside to cool. Leave the oven heated.
Melt the butter in a large skillet over medium heat. Add the celery, red onions, green onions, garlic, parsley, oregano, sage, thyme, salt and pepper, and saute until the celery is tender and the onions are translucent, 6 to 8 minutes.
Generously butter a 13-by-9-by-2-inch glass baking dish and some foil. Throw the bread chunks in a large bowl, add the warm veggie blend and cooked sausage and toss together until combined. Whisk together the eggs and chicken broth. Add to the stuffing mix and toss to coat. Toss in the Parmesan. Transfer to the prepared baking dish, cover with the buttered foil and bake for 30 minutes. Remove the foil and bake until golden, about 30 minutes more.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of 2 Fat 2 Fly