Italian Sausage Stuffing

Name: Italian Sausage Stuffing
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H25M0.000S
Yield: 6 to 8 servings
Cuisine: american
Ingredients: 1 stick unsalted butter, plus more for the baking dish; 1 pound sweet Italian sausage, casings removed; 4 stalks celery, chopped; 2 onions, chopped; 2 tablespoons chopped fresh sage; 3 cups low-sodium turkey or chicken broth; Kosher salt and freshly ground pepper; 2 large eggs; 1/2 cup chopped fresh parsley; 16 cups 1/2-inch stale country white bread cubes (1 1/2 pounds)

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Level: Easy

Total: 1 hr 25 min
Active: 35 min

Yield: 6 to 8 servings

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Ingredients

1 stick unsalted butter, plus more for the baking dish

1 pound sweet Italian sausage, casings removed

4 stalks celery, chopped

2 onions, chopped

2 tablespoons chopped fresh sage

3 cups low-sodium turkey or chicken broth

Kosher salt and freshly ground pepper

2 large eggs

1/2 cup chopped fresh parsley

16 cups 1/2-inch stale country white bread cubes (1 1/2 pounds)

Directions

Preheat the oven to 375 degrees F and butter a shallow 3-quart baking dish. Melt 6 tablespoons butter in a large nonstick skillet over medium-high heat. Add the sausage and cook, stirring and breaking up the meat with a wooden spoon, until lightly browned and no longer pink, about 6 minutes.
Add the celery and onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in the sage. Add the broth, 1 teaspoon salt and a few grinds of pepper; bring to a simmer, then remove from the heat.
Whisk the eggs in a large bowl. Add the parsley, bread cubes and sausage-broth mixture and stir until combined. Transfer the stuffing to the prepared baking dish. Cut the remaining 2 tablespoons butter into small cubes and scatter evenly over the stuffing. Cover with foil and bake 30 minutes, then uncover and bake until golden, 20 to 30 more minutes.

Photograph by Ryan Dausch