Classic Sage and Sausage Stuffing (Dressing) Recipe | Recipe Cart | Recipe Cart

Ingredients

• 2 1/2 pounds (1.25kg) high-quality sandwich bread or soft Italian or French bread (about 2 loaves), cut into 3/4-inch dice (about 5 quarts)
• 8 tablespoons butter (1 stick; 4 ounces; 115g)
• 1 1/2 pounds (680g) sage sausage, removed from casing
• 1 large onion, finely chopped (about 12 ounces; 350g)
• 4 large ribs celery, finely chopped (about 12 ounces; 350g)
• 2 cloves garlic, minced or grated on a Microplane grater
• 1/4 cup minced fresh sage leaves (or 2 teaspoons dried sage leaves)
• Kosher salt and freshly ground black pepper, if needed (see note)
• 1 quart low-sodium homemade or store-bought low-sodium chicken or turkey stock (4 cups; 1L), divided
• 3 whole eggs
• 1/4 cup minced parsley leaves, divided