Categories: Turkey

Ingredients

• 1 stick unsalted butter, plus more for the dish
• 1 lb. loose breakfast sausage
• 2 onions, chopped
• 4 stalks celery, chopped
• 1 tbsp. chopped fresh sage
• 1 tbsp. chopped fresh thyme
• 2 1/2 cups chicken broth
• Kosher salt and black pepper
• 2 large eggs
• 1/2 cup chopped fresh parsley
• 16 cups stale 1/2-inch country white bread cubes

Directions

1. Preheat the oven to 350. Butter a 3-quart baking dish. Melt 6 tbsp. 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 tsp salt and black pepper. Bring to a boil, then remove from the heat.

2. 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 tbsp. butter and cover with foil.

3. 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.

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