Recipe: Traditional Sage Stuffing for a Crowd | Whole Foods Market

Name: Recipe: Traditional Sage Stuffing for a Crowd | Whole Foods Market
Ingredients: 2 pounds sausage (sage or mild Italian sausage work best, links or bulk); 11 tablespoons unsalted butter, divided; 2 medium yellow onions, diced; 5 medium carrots, diced; 2 celery stalks, diced; 3 cloves garlic, chopped; 3 pounds mushrooms, sliced (about 12 cups sliced); 2 day-old challah loaves, cut into large cubes; 1 day-old large baguette, cut into large cubes (roughly, about 8 quarts cubed bread in total); 10 eggs, lightly beaten; 1 1/2 cups loosely packed fresh sage, chopped; 3 tablespoons chopped fresh parsley; 1/4 cup chopped fresh thyme; 4 teaspoons chopped fresh rosemary; 1 tablespoon fine sea salt; 1 teaspoon ground black pepper; Approximately 48 ounces chicken broth* (exact amount will depend on the texture/dryness of the bread (may be a little more or less))

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Enough stuffing for everybody-and leftover besides! This traditional favorite requires a lot of chopping, slicing and dicing, which can be done a day in advance

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Ingredients

2 pounds sausage (sage or mild Italian sausage work best, links or bulk)
11 tablespoons unsalted butter, divided
2 medium yellow onions, diced
5 medium carrots, diced
2 celery stalks, diced
3 cloves garlic, chopped
3 pounds mushrooms, sliced (about 12 cups sliced)
2 day-old challah loaves, cut into large cubes
1 day-old large baguette, cut into large cubes (roughly, about 8 quarts cubed bread in total)
10 eggs, lightly beaten
1 1/2 cups loosely packed fresh sage, chopped
3 tablespoons chopped fresh parsley
1/4 cup chopped fresh thyme
4 teaspoons chopped fresh rosemary
1 tablespoon fine sea salt
1 teaspoon ground black pepper
Approximately 48 ounces chicken broth* (exact amount will depend on the texture/dryness of the bread (may be a little more or less))