Categories: Turkey
Ingredients
- 1 stick unsalted butter, plus more for the dish
- 1 lb. loose breakfast sausage
- 2 onions, chopped
- 4 stalks celery, chopped
- 1 tbsp. chopped fresh sage
- 1 tbsp. chopped fresh thyme
- 2 1/2 cups chicken broth
- Kosher salt and black pepper
- 2 large eggs
- 1/2 cup chopped fresh parsley
- 16 cups stale 1/2-inch country white bread cubes
Directions
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Preheat the oven to 350. Butter a 3-quart baking dish. Melt 6 tbsp. butter in a large wide pot over medium-high heat. Add the sausage and cook, breaking up the meat, until no longer pink, 3 to 5 minutes. Add the onions, celery, sage and thyme and cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the chicken broth, 1 tsp salt and black pepper. Bring to a boil, then remove from the heat.
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Whisk the eggs and parsley in a large bowl. Add the bread cubes and sausage-broth mixture and toss until evenly combined. Transfer to the prepared baking dish, dot with the remaining 2 tbsp. butter and cover with foil.
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Bake the stuffing until hot, about 30 minutes. Uncover and bake until golden brown, 20 to 30 minutes. Let cool at least 15 minutes before serving.