Classic Thanksgiving Sage Sausage Stuffing
A classic Thanksgiving stuffing of dried bread cubes, pork sausage, celery, shallots, fresh sage and parsley, baked until golden. Source-informed, not kitchen-tested; includes bread-drying time.
30 minutes, 12 Servings
Ingredients
| 2 pounds | White sandwich or country bread |
| 1/4 cup | Unsalted butter, melted, plus more for the dish |
| 1/4 cup | Olive oil |
| 1 1/2 pounds | Bulk pork sausage |
| 3 large | Shallots, finely diced |
| 6 | Celery ribs, finely diced |
| 3 | Large eggs |
| 5 cups | Chicken broth |
| 2 tsp | Salt |
| 1 tsp | Black pepper |
| 1/4 cup | Fresh sage, minced |
| 1/4 cup | Fresh parsley, minced |
Preparation
| 1. Heat the oven to 250°F. |
| 2. Butter a 9x13-inch baking dish. |
| 3. Cut the bread into 3/4-inch cubes. |
| 4. Spread the cubes over two baking sheets. |
| 5. Bake for about 45 minutes, until completely dry. |
| 6. Let the bread cool, then raise the oven to 350°F. |
| 7. Melt the 1/4 cup butter with the olive oil in a large pot over medium heat. |
| 8. Add the sausage and cook, breaking it into small pieces, until no pink remains. |
| 9. Stir in the shallots and celery. |
| 10. Cook for about 10 minutes, until softened. |
| 11. Remove the pot from the heat and add the bread cubes. |
| 12. Whisk the eggs, broth, salt and pepper in a bowl . |
| 13. Pour the egg mixture over the bread and stir in the sage and parsley. |
| 14. Let sit for 15 minutes so the bread absorbs the liquid. |
| 15. Transfer to the prepared dish and cover with foil. |
| 16. Bake for 40 minutes. |
| 17. Remove the foil and bake for 15 to 20 minutes more, until golden brown and the center reaches 165°F. |
| 18. Serve warm. |
| 19. Refrigerate leftovers within 2 hours and eat within 3 days; reheat to 165°F before serving. |
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