Classic Sage and Sausage Stuffing

Ingredients

• 2 1/2 pounds high-quality sandwich bread or soft Italian or French bread, cut into 3/4-inch dice
• 8 tablespoons butter
• 1 1/2 pounds sage sausage, removed from casing
• 1 large onion, finely chopped
• 4 large ribs celery, finely chopped
• 2 cloves garlic, minced or grated on a Microplane grater
• 1/4 cup minced fresh sage leaves
• Kosher salt and freshly ground black pepper, if needed
• 1 quart low-sodium homemade or store-bought low-sodium chicken or turkey stock, divided
• 3 whole eggs
• 1/4 cup minced parsley leaves, divided

Directions

1. Set oven racks in the lower-middle and upper-middle positions, then heat the oven to 275 degrees F (135 degrees C). Divide the bread in an even layer between 2 rimmed baking sheets. Place the pans on separate racks and bake until the bread is thoroughly dried out, about 50 minutes total, moving the pans around and stirring the cubes several times as they bake. Take them out and let the bread cool. Raise the oven temperature to 350 degrees F (180 degrees C).
2. In a large Dutch oven, melt the butter over medium-high heat until the bubbling calms down, about 2 minutes, taking care not to let it brown. Add the sausage, then use a stiff whisk or potato masher to crush it into small crumbles; the biggest pieces should be no larger than 1/4 inch. Cook, stirring often, until almost all the pink has disappeared, about 8 minutes. Stir in the onion, celery, garlic, and sage, and continue cooking, stirring often, until the vegetables are tender, about 10 minutes. Take the pot off the heat and stir in half of the chicken stock.
3. In a medium bowl, whisk the remaining chicken stock with the eggs and 3 tablespoons parsley until the mixture is even. Stir the sausage mixture steadily with a wooden spoon while you slowly pour in the egg mixture. Add the dried bread cubes and gently fold everything together until well combined.
4. If desired, use some of the stuffing to fill the turkey. For the stuffing that remains, spoon it into a buttered 9- by 13-inch rectangular baking dish, or a 10- by 14-inch oval dish. Cover the dish snugly with aluminum foil and bake until an instant-read thermometer inserted into the center registers 150 degrees F (66 degrees C), about 45 minutes. Uncover and bake until the top is crisp and golden, 15 to 20 minutes longer. Take the stuffing out of the oven, let it rest for 5 minutes, sprinkle with the remaining parsley, and serve.