-
1
Melt 1 tablespoon of the butter in a large nonstick skillet over medium-high heat.
-
2
Add the sausage and cook, breaking it up into bite-sized pieces, until it is browned and cooked through, about 5 minutes.
-
3
Transfer the sausage with a slotted spoon to a large bowl.
-
4
Melt 5 tablespoons of the remaining butter in the skillet.
-
5
Add the onions, celery, sage, thyme, 1 teaspoon salt and several grinds of pepper, and cook, stirring frequently, until the onions and celery are soft and lightly browned, about 10 minutes.
-
6
Add the mixture to the bowl with the sausage; add the bread cubes, and toss to coat.
-
7
Let the bread-sausage mixture cool to room temperature.
-
8
Transfer it to a resealable plastic bag, label and date, and freeze for up to 2 weeks.
-
9
To serve, preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
-
10
Heat the stock and 4 tablespoons of the remaining butter in a saucepan over medium-high heat until the butter melts.
-
11
Whisk the eggs and parsley together in a large bowl.
-
12
Break the frozen stuffing with your hands into smaller chunks, add to the bowl and toss.
-
13
Add the stock-butter mixture, and toss to combine.
-
14
Transfer to the prepared baking dish, and dot with the 2 remaining tablespoons butter.
-
15
Cover tightly with foil, and bake until the stuffing is hot, 50 minutes to 1 hour.
-
16
Uncover and continue to bake until golden brown on top, about 20 minutes more.
-
17
Serve warm.
