Sage and Sausage Stuffing

Ingredients

• 1 lb Italian pork sausage, casings removed
• 1 loaf day-old sourdough or white bread, cut into 3/4-inch cubes (about 10 cups)
• 1 medium yellow onion, diced
• 3 stalks celery, diced
• 4 cloves garlic, minced
• 3 tbsp unsalted butter
• 1/4 cup fresh sage leaves, roughly chopped, plus extra whole leaves for topping
• 1 tbsp fresh thyme leaves
• 2 cups chicken stock, warmed
• 2 large eggs, beaten
• 1/2 tsp black pepper
• 1 tsp kosher salt
• 1/4 tsp red pepper flakes

Steps

1. 1

   1. Spread bread cubes on a baking sheet and leave out overnight, or toast in a 300°F oven for 20 minutes until dry and lightly golden, then transfer to a large mixing bowl.

2. 2

   2. In a large skillet over medium-high heat, cook the sausage, breaking it into crumbles, until browned and cooked through, about 8 minutes; transfer to the bowl with the bread, leaving the fat in the pan.

3. 3

   3. In the same skillet over medium heat, melt the butter with the sausage drippings, then sauté the onion and celery until softened, about 6 minutes; add the garlic, chopped sage, thyme, and red pepper flakes and cook 1 more minute.

4. 4

   4. Scrape the aromatics into the bread and sausage bowl, pour in the warm chicken stock, add the beaten eggs, salt, and pepper, and fold everything together until evenly moistened but not soupy.

5. 5

   5. Transfer the mixture to a buttered baking dish, press gently, and scatter a few whole sage leaves across the top; cover with foil and bake at 375°F for 25 minutes.

6. 6

   6. Remove the foil and bake an additional 20 minutes until the top is deep golden brown and craggy with crispy bits, then let rest 5 minutes before serving.