Sheet Pan Bread Stuffing with Sausage + Spinach · Faith Middleton's Food Schmooze

Name: Sheet Pan Bread Stuffing with Sausage + Spinach · Faith Middleton's Food Schmooze
Ingredients: 1-1/4 pound [570 g] country bread or sourdough bread, (torn into bite-size pieces (about 9 cups)); 2 tablespoons olive oil; 1 pound [455 g] 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); 1-1/2 cups [360 ml] chicken or turkey stock; One 10-ounce [280 g] package frozen spinach, (defrosted, squeezed dry, and roughly chopped); 2 large handfuls fresh Italian parsley leaves ((a little bit of stem is fine!), finely chopped); 3 eggs; 2 tablespoons unsalted butter (finely diced)

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I bake my Thanksgiving stuffing on a sheet pan so the crispy-to-soft ratio is basically one to one.

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Ingredients

1-1/4 pound [570 g] country bread or sourdough bread, (torn into bite-size pieces (about 9 cups))
2 tablespoons olive oil
1 pound [455 g] 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)
1-1/2 cups [360 ml] chicken or turkey stock
One 10-ounce [280 g] package frozen spinach, (defrosted, squeezed dry, and roughly chopped)
2 large handfuls fresh Italian parsley leaves ((a little bit of stem is fine!), finely chopped)
3 eggs
2 tablespoons unsalted butter (finely diced)