Sausage and Herb Stuffing

For 10 to 10 servings, Sausage and Herb Stuffing keeps the list centered on bread cubes from a loaf of sturdy white bread, pork sausage and butter. Set aside about 130 minutes.

• Yield 10 to 10 servings
• Ready in 130 minutes
• Prep 45 minutes
• Cook 85 minutes

Ingredients

• 9 cups bread cubes from a loaf of sturdy white bread, regular or sourdough
• 1 pound pork sausage
• 2 tablespoons butter
• 1 large white or yellow onion, finely diced
• 5 stalks celery, finely diced
• 2 cloves garlic, finely minced
• 1 teaspoon salt
• 1 teaspoon dried sage or 2 tablespoons fresh sage, finely chopped
• 1 teaspoon dried thyme or 2 tablespoons fresh thyme, finely chopped
• 1/2 teaspoon poultry seasoning
• 1/4 teaspoon black pepper
• 2 to 3 cups chicken broth
• 3 large eggs

Instructions

1. Preheat oven to 350 degrees F. Line a half sheet pan with parchment paper. Scatter bread cubes in an even layer on the pan. Bake for 30 to 35 minutes until the bread is lightly toasted and dried. Let the bread cool to room temperature.
2. In a 12-inch nonstick skillet, cook the sausage, breaking into small pieces as it cooks, until it is no longer pink, 7 to 8 minutes. Use a slotted spoon to transfer the sausage to a paper-towel lined plate, leaving 2 tablespoons grease in the skillet (drain excess grease beyond 2 tablespoons, if needed).
3. Add the butter to the skillet and heat over medium heat until melted. Add the onion, celery, and garlic. Cook, stirring occasionally, until the onions have turned translucent, 5 to 6 minutes.
4. Add the salt, sage, thyme, poultry seasoning, and pepper. Stir until evenly combined. Remove the skillet from the heat.
5. Add the toasted bread, cooked vegetables and reserved sausage to a large bowl. Toss to combine.
6. In a medium bowl or liquid measuring cup, whisk together the broth and eggs until well-combined. Pour the liquid over the bread mixture and toss to combine. Let the mixture rest for a few minutes. Toss again, scraping up any liquid from the bottom of the bowl. Repeat one or two more times until the liquid is mostly absorbed into the bread.
7. Butter or lightly grease a 9X13-inch pan. Scrape the stuffing into the pan. Don't pack it down tightly - just press into an even layer. Cover with foil.
8. Bake for 30 minutes. Uncover and bake for 10 to 15 minutes longer until golden on top and hot throughout. Add additional time, if needed. Serve warm.

Give it a minute off the heat, then serve it while it is still hot.