Sausage & Sage Stuffing Bake

Steps

1. Step 1

   Preheat oven to 300°F (150°C). Spread torn bread on a rimmed baking sheet and bake 12–15 minutes, tossing once, until dry and faintly golden. Raise oven to 375°F (190°C).

   • 1 lbday-old rustic bread, torn into 1-inch pieces

2. Step 2

   While bread dries, heat a large skillet over medium-high. Add sausage and cook, breaking into ½-inch crumbles, until well browned and no pink remains, 6–8 minutes. Transfer sausage to a large bowl with a slotted spoon, leaving fat in pan.

   • 1 lbday-old rustic bread, torn into 1-inch pieces
   • 1 lbbulk Italian sausage (mild or hot)

3. Step 3

   Add butter to the skillet. When foaming, add onion and celery; cook until softened and edges turn golden, 6–8 minutes. Stir in sage, thyme, salt, and pepper and cook 1 minute until fragrant. Scrape everything into the bowl with the sausage.

   • 4 tbspunsalted butter
   • 1 largeyellow onion, diced
   • 3 stalkscelery, diced
   • 2 tbspfresh sage leaves, chopped
   • 1 tspfresh thyme leaves
   • 1 tspkosher salt
   • ½ tspblack pepper
   • 1 lbbulk Italian sausage (mild or hot)

4. Step 4

   In a medium bowl, whisk broth and eggs until combined. Add dried bread to the sausage mixture, then pour broth mixture over and fold gently until bread is evenly moistened but not falling apart. Fold in parsley.

   • 2 largeeggs
   • 1 lbday-old rustic bread, torn into 1-inch pieces
   • 1 lbbulk Italian sausage (mild or hot)
   • ¼ cupchopped fresh parsley

5. Step 5

   Transfer to a buttered 9x13-inch baking dish and press into an even layer. Cover tightly with foil and bake 25 minutes. Uncover and bake 20–25 minutes more, until top is crisp and golden and center registers 160°F and no longer looks wet.

6. Step 6

   Let rest 10 minutes before serving so slices hold. Serve warm; refrigerate leftovers up to 3 days and reheat covered at 350°F.