Ingredients
Bread
- 1 ½ loaves French bread, crust removed and torn into 1-inch pieces (about 12 cups)
Sausage Mixture
- 16 ounces ground mild Italian sausage
- ½ cup salted butter (1 stick), plus more for greasing
- 2 cups chopped yellow onions
- 2 cups diced celery
Herbs and Seasonings
- ½ cup chopped flat-leaf parsley
- 1 tablespoon minced fresh sage
- 1 tablespoon minced fresh rosemary
- 1 tablespoon minced fresh thyme
- ¼ teaspoon ground nutmeg
- ½ teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
Liquids and Eggs
- 2 ½ cups chicken broth
- 2 large eggs
Instructions
- Preheat and Prepare Dish: Preheat your oven to 300°F (150°C) and position a rack in the center. Grease a 9x13-inch baking dish to prevent sticking.
- Dry Out the Bread: Spread the torn bread pieces in a single layer on a large rimmed baking sheet. Bake, stirring every 15 minutes to ensure even drying, until the bread is dried out and crisp but not browned, about 45 minutes. Transfer the dried bread to a large mixing bowl.
- Cook the Sausage and Vegetables: Heat a large skillet over medium-high heat. Add the ground Italian sausage, breaking it up with a spoon, and cook for about 5 minutes until it starts to brown. Add the butter, chopped onions, and celery to the skillet. Continue cooking, stirring occasionally, until the sausage is fully browned and crumbled and the vegetables are softened, about 5 minutes more.
- Combine Bread and Sausage Mixture: Add the cooked sausage mixture to the bowl of dried bread. Sprinkle in the parsley, sage, rosemary, thyme, nutmeg, kosher salt, and freshly cracked black pepper. Toss everything gently to distribute the herbs and seasoning evenly throughout the bread and sausage mixture.
- Add Chicken Broth: Pour 1½ cups of the chicken broth over the mixture and toss gently to combine, allowing the bread to absorb some of the liquid.
- Incorporate Eggs and Remaining Broth: In a medium bowl, whisk together the eggs and remaining 1 cup of chicken broth. Add this mixture to the bread mixture, gently tossing until everything is thoroughly combined. The eggs will help bind the stuffing as it bakes.
- Bake Covered: Transfer the stuffing mixture to the prepared baking dish. Cover tightly with aluminum foil and bake in the preheated oven for 30 minutes to let the flavors meld and the eggs set.
- Bake Uncovered for Crisp Top: Remove the foil and continue baking uncovered for an additional 45 minutes, until the top is browned and crispy, and the stuffing is heated through.
Notes
- To make this stuffing ahead of time, prepare as directed and bake covered for the first 30 minutes. Then cool completely and refrigerate overnight.
- Before serving, bring the stuffing to room temperature and finish baking uncovered for 45 minutes to crisp the top.
- Use mild Italian sausage for balanced flavor; spicy sausage can be substituted for a zingier taste.
- Fresh herbs make a big difference—use fresh over dried whenever possible.
- If you prefer a gluten-free version, substitute the French bread with a gluten-free bread of similar texture.
- Prep Time: 20 minutes
- Cook Time: 2 hours 15 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
