Classic Stuffing (not in the bird)
A classic stuffing with a Sweet Italian twist.
3/4 cup (1 1/2 sticks) unsalted butter plus more for baking dish
1 pound good-quality day-old white bread, torn into 1" pieces (about 10 cups)
2 1/2 cups chopped yellow onions
1 1/2 cups sliced celery
1/2 cup chopped flat-leaf parsley
2 tbsp chopped fresh sage
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh thyme
1 lb Sweet Italian sausage meat
1 tsp freshly ground black pepper
2 1/2 cups low-sodium chicken broth, divided
2 large eggs
Preheat the oven to 250°F. Butter a baking dish and set aside.
Scatter the bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out; about 1 hour. Let cool; transfer to a very large bowl.
Meanwhile, chop onions, celery, parsley, sage, rosemary, and thyme.
Meanwhile, smash up the Sweet Italian sausage meat and cook through on a large skillet on medium heat for about 10 mins, then set aside
Drain the grease from the pan and melt 3/4 cup of butter over medium-high heat before adding the onions and celery. Stir often until just beginning to brown, about 10 minutes.
Add the mixture to the bowl with the toasted bread; stir in the herbs, salt, and pepper. Drizzle in 1 1/4 cups broth and toss gently. Let cool
Preheat oven to 350°F
Whisk 1 1/4 cups broth and eggs in a small bowl.
Add to the cooled bread mixture and gently fold until thoroughly combined.
Transfer to the buttered baking dish, cover with foil, and bake until an instant-read thermometer inserted into the center of the stuffing registers 160°F, about 40 minutes.
Bake the stuffing, uncovered, until set and top is browned and crisp, 40-45 minutes longer.