Classic Sausage Stuffing

This dish is the perfect side for Thanksgiving Turkey or a Christmas ham.  I think this Bon Appetit recipe is about as classic as it comes, and was a hit with all family members. Make this one a regular at holidays!
Thanksgiving spread, with my cutie nephew in the background by the dish!


¾ cup (1½ sticks) unsalted butter, cut into pieces, divided, plus more

  • 10 cups coarsely torn bread, dried out overnight  (sourdough if possible – and bake slightly if can’t dry over night.)
    3 tablespoons olive oil
    12 ounces hot sausage
    2 onions, chopped
    4 celery stalks, chopped
    2 tablespoons fresh sage, chopped
    Kosher salt, freshly ground pepper
    ½ cup dry white wine
    2 large eggs, beaten to blend

    2 cups chicken/turkey stock, plus more

Preheat oven to 350°. Butter a shallow Baking Dish. baking dish and a sheet of foil. Place bread in a very large bowl.

Heat oil in A skillet over medium-high. Add sausage and cook, stirring occasionally and breaking into small pieces with a spoon, until browned and cooked through, 7–10 minutes. Transfer to bowl with bread with a slotted spoon.
Add onions, celery, and sage to skillet, season with salt and pepper, and cook, stirring often, until onions are golden brown and soft, 10–12 minutes. Transfer to bowl with bread.

Reduce heat to medium and cook wine in skillet, scraping up any browned bits, until almost all evaporated, about 1 minute. Add ½ cup butter; cook, stirring, until melted. Drizzle over bread mixture.

Whisk eggs and 2 cups stock in a medium bowl; pour over bread mixture.

Season with salt and pepper and toss, adding more stock ¼-cupful at a time as needed (you may not use it all), until combined and bread is hydrated.

Transfer to prepared baking dish and dot with remaining ¼ cup butter.

Cover with buttered foil; bake until a paring knife inserted into the center comes out hot, 30–35 minutes. Increase oven temperature to 450°.

Uncover and bake until top is golden brown and crisp, 20–25 minutes.

Let sit 10 minutes before serving. 

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