1loaf white sandwich bread Cubed. About 12-14 cups
8tablespoonsbutter plus more for baking dish
2onions diced
3celery stalksfinely diced
4clovesgarlic minced
1 ½tablespoonsfresh sage minced
1 ½tablespoonsfresh thyme minced
1 ½tablespoonsfresh rosemaryminced
3/4cupfresh parsley minced
1lbsItalian Sausageground, or remove casings. Mild or hot. Hot makes the stuffing spicy.
3eggsbeaten
2.5cupslow sodium chicken stockor Turkey stock
kosher salt
fresh ground pepper
Instructions
Preheat oven to 300°F degrees and spread bread cubes on 2 baking sheets in a single layer. Toast , stirring a few times until dry, about 30-40 minutes. Allow to cool then transfer to a large mixing bowl.
Increase oven temperature to 375°F and butter a 2 1/2 quart baking dish.
Brown sausage in large skillet over medium high heat, 6-10 minutes. Remove with a slotted spoon.
In a very large skillet or pot over medium-high heat, melt the butter. Add the onions, celery, and 1.5 teaspoons kosher salt. Cook until soft and golden, about 10 minutes.
Add garlic, sage, rosemary, thyme, and 1/4 teaspoons pepper, cook , stirring often, for 2-3 minutes. Taste, add more salt if needed Remember that the sausage is salty, so don't add too much. Add mixture to the bowl with the bread cubes, along with the cooked sausage and the chopped parsley.
Pour chicken/turkey stock and beaten eggs over bread mixture. Stir until mixture is fully combined and bread is moistened.
Transfer to the baking dish, tightly wrap with foil.
Bake for 20 minutes. Remove foil, bake for another 20 minutes or until golden brown on top.
Notes
To make ahead of time: Prepare stuffing as directed, up until wrapping the baking dish in foil. However, don't bake. Refrigerate for up to 24 hours, then bake as directed. The cooking time may be slightly longer, but still check it after the recommended time.