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 baking
sheets and leave out
overnight. If you’re short
on time, bake at 350°,
flipping them halfway
through, until dried
out, 15 minutes.
̳ljʵȀ