This classic Italian sausage stuffing is the perfect Thanksgiving side dish but tastes great with any special dinner all winter long. Make it up to one day ahead for an easy addition to your menu.
PREP TIME 45 minutesminutes
COOK TIME 1 hourhour
TOTAL TIME 1 hourhour45 minutesminutes
YIELD 12servings
Ingredients
12-pound loaf of Italian bread
1lbbulk Italian sausage
3/4cupwhite wine
1onion
3stalks of celery
8tbsp(1 stick) salted butter plus more for greasing the baking dish
1tbsppoultry seasoning
1tspsalt
Sprinkle of black pepper
3eggs
2cupschicken stock
Instructions
Prepare the Bread:
Preheat the oven to 250°F.
Slice the entire loaf of bread, discard the two end pieces. Tear all the slices into bite-sized pieces and spread in a single layer on a baking sheet. You may need two pans to fit the bread without overcrowding.
Bake the bread pieces for 5 minutes. Gently toss them, spread into an even layer, and bake again for another 3 minutes or until the bread is very dry and crispy to the touch but not browned.
Set aside to cool.
Prepare the Sausage Filling:
In a large saute pan over medium-high heat, brown the sausage, breaking it up into crumbles as it cooks. Stir the crumbles but then let them cook for several minutes before stirring again. This lets the meat get toasted and golden brown.
Cook the sausage until it is brown and slightly toasted on all sides, about 10 - 15 minutes. If it isn't fully toasted, it will be rubbery in your stuffing so it is better to be patient with this step.
While the sausage cooks, chop the onion and celery stalks.
Remove the cooked sausage from the pan to a plate or bowl with a slotted spoon and set it near your workspace.
Turn the heat down to low and add 3/4 cup white wine to the pan. Deglaze the skillet by scraping up all the browned bits with a spoon and cook until the wine has come to a boil and reduced by half.
Scrape the reduced wine and brown bits from the pan into a measuring cup and set aside. Add the stick of butter to the pan and melt it.
Add the chopped onion and celery to the melted butter and stir. Add the poultry seasoning, salt, and pepper to the pan and stir to combine. Cook until the onions start to soften and are just barely translucent. Pour the reserved reduced wine into the pan and stir to combine.
Scrape the cooked onion mixture into a very large mixing bowl.
Assemble the Stuffing & Bake:
Rub one tablespoon of softened butter around the inside of a 9 x 13-inch baking dish and set aside.
Add the reserved sausage to the large mixing bowl with the onion mixture. Stir to combine.
Add HALF of the toasted bread to the bowl and gently fold in the sausage mixture with a large spatula. Be sure to scrape the bottom of the bowl with each stir to bring up the sausage at the bottom.
Crack the eggs into a small bowl and gently whisk them with a fork. Drizzle them over the stuffing mix.
Pour about 1/2 cup of chicken stock over the stuffing mix. Gently stir to combine the egg and chicken stock with the mix.
Continue to add handfuls of the remaining bread pieces and drizzles of chicken stock to the stuffing mix until everything has been mixed together. It will be easier to do as the bread in the mixing bowl absorbs the stock and starts to shrink down in size.
Do not overmix the stuffing, you want the bread to retain it's shape as much as possible. You may find it easier to use your hands along with a flat spatula.
Pour the stuffing mix into the prepared baking dish. Spread into an even layer. Bake at 350° F for 35 - 40 minutes or until the center is hot and the top is golden brown.
Recipe Notes
Make Ahead Tips:Assemble the stuffing and store it covered in aluminum foil in the fridge overnight. Set on the counter for one hour before putting it in the oven so it loses the chill from the fridge and bakes more evenly.