12cupsFrench breadcrusts removed then cut into 1-inch pieces (day old bread works best)
16ouncessweet Italian sausagecasings removed
½cupunsalted butterplus more for greasing the pan
2cupswhite onionsdiced (about 2 medium onions)
1 ½cupsceleryvery small dice (about 4 stalks)
1tablespoongarlic clovesminced or pressed
¼cupparsleyfreshly chopped
1tablespoonfresh sagefinely minced
1tablespoonfresh rosemaryfinely chopped
1teaspoonfresh thyme sprigfinely chopped
1teaspoonkosher salt
½teaspoonground black pepper
2cupslow-sodium chicken broth
2large eggslightly beaten
Instructions
Preheat the oven to 250°F, and place bread pieces onto baking sheets in an even layer. Bake for 45 minutes to an hour or until they’re dried out. Transfer the dried bread to a large bowl.
12 cups French bread
Adjust the oven temperature to 350°F, and butter a 9 x 13 - inch baking dish. Set aside.
Heat a large skillet over medium heat. Add the sausage and break into small pieces. Cook until almost cooked through, then add the butter, onions, and celery. Continue cooking for 3 to 5 more minutes until the sausage is cooked through. Add the garlic, and cook for an additional 30 seconds.
16 ounces sweet Italian sausage, ½ cup unsalted butter, 2 cups white onions, 1 ½ cups celery, 1 tablespoon garlic cloves
Pour the sausage mixture into the bowl with the bread pieces. Add the parsley, sage, rosemary, thyme, salt, and pepper. Toss to combine.
¼ cup parsley, 1 tablespoon fresh sage, 1 tablespoon fresh rosemary, 1 teaspoon fresh thyme sprig, 1 teaspoon kosher salt, ½ teaspoon ground black pepper
Add the chicken broth and eggs, and gently stir until all ingredients are evenly coated. Transfer the mixture to the prepared baking dish.
2 cups low-sodium chicken broth, 2 large eggs
Bake uncovered for 65 to 75 minutes or until the center is set and doesn’t jiggle. If the stuffing begins to brown too quickly, cover it loosely with foil.
Store any leftovers in the refrigerator for 3 days.
Notes
The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1-cup of the sausage stuffing. Actual calories will vary.