Julia Turshen’s Sheet-Pan Stuffing with Sausage and Spinach

Name: Julia Turshen’s Sheet-Pan Stuffing with Sausage and Spinach
Ingredients: 1¼ pounds country bread or sourdough bread, torn into bite-size pieces (about 9 cups); 2 tablespoons extra-virgin olive oil; 1 pound Italian fennel sausages, casings removed; 2 yellow onions, diced; 4 celery stalks, diced; 6 garlic cloves, minced; Kosher salt; 12 large fresh sage leaves, tough stems discarded, minced; 1½ cups chicken or turkey stock; One 10-ounce package frozen spinach—defrosted, squeezed dry and roughly chopped; 2 large handfuls fresh Italian parsley leaves, finely chopped; 3 large eggs; 2 tablespoons unsalted butter, finely diced

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Baking stuffing on a sheet pan—instead of in a casserole dish—yields the most amazing crispy-to-soft ratio.

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Ingredients

1¼ pounds country bread or sourdough bread, torn into bite-size pieces (about 9 cups)
2 tablespoons extra-virgin olive oil
1 pound Italian fennel sausages, casings removed
2 yellow onions, diced
4 celery stalks, diced
6 garlic cloves, minced
Kosher salt
12 large fresh sage leaves, tough stems discarded, minced
1½ cups chicken or turkey stock
One 10-ounce package frozen spinach—defrosted, squeezed dry and roughly chopped
2 large handfuls fresh Italian parsley leaves, finely chopped
3 large eggs
2 tablespoons unsalted butter, finely diced