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1
Preheat the oven to 375.
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2
Lightly butter a 9-by-13-inch baking dish.
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3
On a large rimmed baking sheet, toast the bread for about 15 minutes, tossing halfway through, until lightly golden and dry.
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4
Transfer the bread to a large bowl.
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5
In a large skillet, heat the olive oil until shimmering.
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6
Add the Italian sausage and cook over moderately high heat, breaking up the meat with the back of a spoon, until browned and just cooked through, about 7 minutes.
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7
Scrape the sausage and any fat into the bowl with the bread.
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8
In the same skillet, melt the 4 tablespoons of butter.
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9
Add the onion, celery and a generous pinch of salt and cook over moderately high heat, stirring occasionally, until the onion and celery are softened and just starting to brown, about 8 minutes.
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10
Stir in the garlic, sage, thyme and crushed red pepper and cook, stirring, until fragrant, about 1 minute.
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11
Add the white wine and simmer until nearly absorbed, about 2 minutes.
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12
Scrape the vegetables into the bowl with the bread and sausage.
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13
In a medium bowl, beat the eggs with 1 1/2 teaspoons of salt and the stock and black pepper.
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14
Pour over the bread, add the parsley and toss thoroughly until the bread soaks up all of the liquid.
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15
Transfer the stuffing to the prepared baking dish and cover with foil.
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16
Refrigerate for at least 1 hour or overnight.
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17
Preheat the oven to 375.
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18
Bake the stuffing for 30 minutes.
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19
Uncover and bake for 30 minutes longer, until the top is lightly golden and crisp.
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20
Serve the stuffing hot or warm.
