Classic Sage and Sausage Stuffing
Our traditional sausage and sage Thanksgiving stuffing (dressing) owes its custardy texture to oven-dried bread and a base of eggs, broth, and butter.
Ingredients
- 1 pound bulk pork sausage
- 2 cups chopped celery
- 1 cup chopped onion
- 1/4 cup butter or margarine
- 2 tablespoons minced fresh sage or 2 teaspoons dried sage leaves
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 8 cups cubed day-old bread
- 1 1/2 to 2 cups chicken broth
Directions
Adjust oven racks to lower-middle and upper-middle positions. Preheat oven to 275 degrees F (135 degrees C). Spread bread evenly over 2 rimmed baking sheets. Stagger trays on oven racks and bake until completely dried, about 50 minutes total, rotating trays and stirring bread cubes several times during baking. Remove from oven and allow to cool. Increase oven temperature to 350 degrees F (180 degrees C).