CLASSIC
SAUSAGE STUFFING
ACTIVE: 35 min l TOTAL: 1 hr 35 min
SERVES: 6 to 8
1 stick unsalted butter, plus more for
the dish
1 pound loose breakfast sausage
(or use links and remove the casings)
2 onions, chopped
4 stalks celery, chopped
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
2½ cups low-sodium chicken broth
Kosher salt and freshly ground pepper
2 large eggs
½ cup chopped fresh parsley
16 cups stale ½-inch country white bread
cubes (about 2 pounds)
- Preheat the oven to 350 ̊. Butter a
3-quart baking dish. Melt 6 tablespoons
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 teaspoon salt
and a few grinds of pepper. Bring to a boil,
then remove from the heat.
- 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 tablespoons butter and cover with foil.
- 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.
110 FOOD NETWORK MAGAZINE ●NOVEMBER 2019
Classic
Sausage
Stuffing
Dry out your
bread cubes before
you make stuffing.
Spread them on bakingsheets and leave out
overnight. If you’re short
on time, bake at 350°,flipping them halfway
through, until dried
out, 15 minutes.̳ljʵȀ