Classic Sage and Sausage Stuffing (or Dressing)
"Note: dried or fresh fruits and nuts can be folded into the stuffing along with the bread cubes if desired in step 3. Stuffing can be prepared through step 3 and placed in greased casserole dish the day before. Remove from refrigerator and allow to come to room temperature for at least 1 hour before baking the next day. This makes an excellent bird stuffing, and is enough to stuff several small birds or two to three 18 - 22 pound birds...."
INGREDIENTS
•
2 1/2 pounds (about 2 loaves) high quality sandwich bread or soft Italian or French bread, cut into 3/4-inch dice, about 5 quarts
•
8 tablespoons (1 stick) butter
•
1 1/2 pounds sage sausage, removed from casing
•
1 large onion, finely chopped (about 2 cups)
•
4 large stalks celery, finely chopped (about 2 cups)
•
2 cloves garlic, minced or grated on microplane
•
1/4 cup minced fresh sage leaves (or 2 teaspoons dried sage leaves)
•
32 ounces (4 cups) low-sodium chicken or turkey broth, preferably homemade
•
3 whole eggs
•
1/4 cup minced parsley leaves
•
Kosher salt and freshly ground black pepper
Comments & Reviews
Just A Pinch Sweepstakes