Classic Sage and Sausage Stuffing

No Thanksgiving feast is complete without a delicious stuffing, and this Classic Sage and Sausage Stuffing will not disappoint. With savory sage sausage, aromatic herbs, and perfectly toasted bread cubes, this stuffing is the epitome of comfort food. Whether you use it to stuff your turkey or bake it separately, it’s sure to be a crowd-pleaser.

Servings: 10 to 12

INGREDIENTS:

• 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

INSTRUCTIONS:

1. 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 oven and allow to cool. Increase the oven temperature to 350°F.
2. In a large Dutch oven, heat the butter over medium-high heat until the foaming subsides (be careful not to let the butter brown), about 2 minutes. Add the sage sausage and mash it with a stiff whisk or potato masher to break it up into fine pieces (the largest pieces should be no greater than ¼ inch). Cook, stirring frequently, until only a few bits of pink remain, about 8 minutes.
3. Add the chopped onion, celery, garlic, and minced sage to the sausage and cook, stirring frequently, until the vegetables are softened, about 10 minutes. Remove the Dutch oven from the heat and pour in half of the chicken or turkey stock.
4. In a medium bowl, whisk the remaining stock, eggs, and 3 tablespoons of minced parsley until well combined. While stirring constantly with a wooden spoon, slowly pour the egg mixture into the sausage mixture. Add the dried bread cubes and gently fold until all the ingredients are evenly mixed.
5. If desired, use part of the stuffing to stuff the turkey. Transfer the remaining stuffing to a buttered 9- by 13-inch baking dish (or 10- by 14-inch oval dish). Cover the dish tightly with aluminum foil and bake until an instant-read thermometer inserted into the center of the stuffing reads 150°F, about 45 minutes.
6. Remove the foil and continue baking until the top of the stuffing is golden brown and crisp. Sprinkle the remaining tablespoon of minced parsley over the stuffing and serve. Enjoy this mouthwatering classic stuffing as part of your Thanksgiving feast!

As you serve this Classic Sage and Sausage Stuffing at your Thanksgiving gathering, watch the smiles spread across your guests’ faces. The comforting aroma of sage and sausage will fill the air, setting the perfect tone for a joyful and delicious holiday meal. Whether enjoyed on its own or as a delightful complement to a perfectly roasted turkey, this stuffing recipe is bound to become a cherished tradition for many years to come. So, gather around the table with your loved ones and savor every delicious bite of this timeless Thanksgiving classic. Happy feasting!