Classic Bread Stuffing For A Crowd

1. 1

   1. Adjust oven rack to center position and heat oven to 400 degrees. Heat butter in 12-inch skillet over medium-high heat. I, melt butter over medium high heat until foaming subsides (don't allow butter to brown), about 2 minutes.

2. 2

   ** if using sausage Add sausage and mash with stiff whisk or potato masher to break up into fine pieces (largest pieces should be no greater than 1/4-inch). Cook, stirring frequently until only a few bits of pink remain, about 8 minutes. using a slotted spoon transfer to plate**

3. 3

   Then....

4. 4

   Add the celery and onion and saute, stirring occasionally, until softened, about 10 minutes. Stir in parsley, sage, thyme, and marjoram and cook until fragrant, about 1 minute longer. Transfer to a very large mixing bowl.

5. 5

   2. Add the dried, cooled bread, stock or broth, eggs, salt, and pepper (and to the vegetables and toss gently to distribute dry and wet ingredients evenly. Turn mixture into buttered 15-x 10-inch baking dish.

6. 6

   3. Cover with foil and bake for 25 minutes. Remove the foil and continue to bake until golden, about 30 minutes longer. Cool for 10 minutes before serving.

* Per serving · 4 servings · Values may vary.