Sausage Stuffing

Steps

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1. 1
   Preheat oven to 300°F. Cut bread into 1-inch cubes and spread evenly on baking sheets. Bake for 20 to 25 minutes, stirring halfway through, until bread is dried out.
   ▶ ≈0:00
2. 2
   Prepare vegetables and herbs: dice 2 cups onion and 2 cups celery, mince 4 garlic cloves, chop 2 tablespoons fresh sage, 1/4 cup fresh parsley, and 1 tablespoon fresh rosemary.
   ▶ ≈2:30
3. 3
   In a large skillet, melt 1/2 cup unsalted butter over medium heat. Add diced onion, celery, and garlic, stirring occasionally for about 10 minutes until softened and fragrant.
   ▶ ≈5:38
4. 4
   Transfer dried bread cubes to a large bowl. Pour the cooked vegetables and melted butter over the bread.
   ▶ ≈6:28
5. 5
   Change oven temperature to 375°F. Return the skillet to medium-high heat. Add 1 pound Italian sausage (casings removed), breaking it up as it cooks for 5 to 6 minutes until fully browned with no pink remaining.
   ▶ ≈6:55
6. 6
   Pour cooked sausage and all drippings (including browned bits from the pan) into the bread mixture. Season with 1/2 teaspoon salt and 1/2 teaspoon cracked black pepper. Add all chopped fresh herbs and gently fold everything together.
   ▶ ≈8:32
7. 7
   Whisk together 2 cups chicken broth and 2 eggs in a measuring cup. Slowly pour this mixture over the bread while gently mixing to coat evenly. (Reserve 2 cups broth in case additional liquid is needed.)
   ▶ ≈9:23
8. 8
   Lightly butter a 9x13 inch (or similar size) casserole dish. Transfer the bread mixture into the prepared dish.
   ▶ ≈10:43
9. 9
   Allow to sit at room temperature for 1 hour if preparing ahead. Bake in a 375°F oven for 25 to 30 minutes until the top is golden brown and the center is warmed through.
   ▶ ≈12:09