CLASSIC SAGE AND
SAUSAGE STUFFING
SERVES 10 TO 12
2½ pounds (about 2 loaves) high-quality sandwich bread
or soft Italian or French bread, cut into ¾-inch dice
(about 5 quarts)
8 tablespoons (1 stick) unsalted butter
1½ pounds sage sausage, removed from casings
1 large onion, finely chopped (about 2 cups)
4 large stalks celery, finely chopped (about 2 cups)
2 medium cloves garlic, minced or grated on a
Microplane (about 2 teaspoons)
¼ cup minced fresh sage (or 2 teaspoons dried sage)
4 cups homemade or low-sodium canned chicken or
turkey stock
3 large eggs
¼ cup minced fresh parsley
Kosher salt and freshly ground black pepper
Adjust the oven racks to the lower- and upper-middle
positions. Preheat the oven to 275°F. Spread the bread
evenly on two rimmed baking sheets. Stagger the pans on
the oven racks and bake, rotating the pans and stirring
the bread cubes several times, until the bread is
completely dried, about 50 minutes. Remove from the