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

Name: Classic Sage and Sausage Stuffing (Dressing) Recipe | Recipe Cart
Total time: 2 min
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

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Classic Sage and Sausage Stuffing | J. Kenji López-Alt's recipe for delicious, hearty stuffing using high-quality bread and savory sage sausage. Perfect for Thanksgiving!

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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