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1. Adjust oven racks to lower middle and upper middle position. Preheat oven to 275u00b0F. Spread bread evenly over two
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rimmed baking sheets. Stagger trays on oven racks and bake until completely dried, about 50 minutes total, rotating trays
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and stirring bread cubes several times during baking. Remove from oven and allow to cool. Increase oven heat to 350u00b0F
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2. In large Dutch oven, melt butter over medium high heat until foaming subsides (don't allow butter to brown), about 2
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minutes. Add sausage and mash with stiff whisk or potato masher to break up into fine pieces (largest pieces should be
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no greater than 1/4-inch). Cook, stirring frequently until only a few bits of pink remain, about 8 minutes. Add onions,
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celery, garlic, and sage and cook, stirring frequently, until vegetables are softened, about 10 minutes. Remove from heat
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and add half of chicken stock.
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3. Whisk remaining chicken stock, eggs, and 3 tablespoons parsley in medium bowl until homogeneous. Stirring constantly
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with wooden spoon, slowly pour egg mixture into sausage mixture. Add bread cubes and fold gently until evenly mixed.
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4. Use part of stuffing to stuff bird if desired. To cook remaining stuffing, transfer to buttered 9 by 13 rectangular baking dish
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(or 10 by 14 oval dish), cover tightly with aluminum foil, and bake until instant read thermometer reads 150u00b0F when
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inserted into center of dish, about 45 minutes. Remove foil and continue baking until golden brown and crisp on top,
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about 10 minutes longer. Remove from oven, let cool for 5 minutes, sprinkle with remaining parsley and serve.
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Printed from http://www.seriouseats.com/recipes/2010/11/classic-sage-and-sausage-stuffing-or-dressing-recipe.html
