Kenji Lopez-Alt’s Sage and Sausage Stuffing (or Dressing)

By J. Kenji López-Alt · 90 min

Ingredients

Instructions

1. Spread the bread cubes on two rimmed baking sheets and dry them in a 275°F oven for about 50 minutes total, rotating the trays and stirring the cubes several times. Let them cool, then raise the oven to 350°F.
2. In a large Dutch oven, melt the butter over medium-high heat until the foaming stops, about 2 minutes, without browning it. Add the sausage and mash it into fine pieces no bigger than 1/4 inch. Cook, stirring often, until only a few pink bits remain, about 8 minutes.
3. Add the onion, celery, garlic and sage and cook, stirring often, until softened, about 10 minutes. Remove from the heat and stir in half of the stock.
4. Whisk the remaining stock, the eggs and 3 tablespoons of the parsley until smooth. Slowly pour the egg mixture into the sausage mixture while stirring constantly. Add the bread cubes and fold gently until evenly mixed.
5. Transfer to a buttered 9 by 13 inch baking dish, cover tightly with foil and bake until an instant-read thermometer inserted in the center reads 150°F, about 45 minutes.
6. Remove the foil and bake until golden brown and crisp on top, 15 to 20 minutes more. Let cool 5 minutes, sprinkle with the remaining parsley and serve.

Summarized from J. Kenji López-Alt's video. Watch it for the details.

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