Active Time
1 HR
Total Time
3 HR
Yield
Serves : 12
© John Kernick

How to Make It

Step 1    

Preheat the oven to 375°. Lightly butter a 9-by-13-inch baking dish. On a large rimmed baking sheet, toast the bread for about 15 minutes, tossing halfway through, until lightly golden and dry. Transfer the bread to a large bowl.

Step 2    

In a large skillet, heat the olive oil until shimmering. 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. Scrape the sausage and any fat into the bowl with the bread.

Step 3    

In the same skillet, melt the 4 tablespoons of butter. 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. Stir in the garlic, sage, thyme and crushed red pepper and cook, stirring, until fragrant, about 1 minute. Add the white wine and simmer until nearly absorbed, about 2 minutes. Scrape the vegetables into the bowl with the bread and sausage.

Step 4    

In a medium bowl, beat the eggs with 1 1/2 teaspoons of salt and the stock and black pepper. Pour over the bread, add the parsley and toss thoroughly until the bread soaks up all of the liquid.

Step 5    

Transfer the stuffing to the prepared baking dish and cover with foil. Refrigerate for at least 1 hour or overnight.

Step 6    

Preheat the oven to 375°. Bake the stuffing for 30 minutes. Uncover and bake for 30 minutes longer, until the top is lightly golden and crisp. Serve the stuffing hot or warm.

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