Recipes Multigrain Bread Stuffing with Sausage and Herbs 5.0 (5,784) 3 Reviews This is the perfect stuffing—moist in the middle and crisp on the top. Two bonuses: It's made with healthy multigrain bread and can be assembled one day ahead. By Dana Cowin Published on December 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Active Time: 1 hrs Total Time: 3 hrs Yield: 12 Ingredients 4 tablespoons unsalted butter, plus more for greasing 1 1/4 pounds soft multigrain bread, cut into 1-inch pieces 2 tablespoons extra-virgin olive oil 1 pound sweet Italian sausage, casings removed 2 cups finely chopped onion (1 medium onion) 1 cup finely diced celery (2 large ribs) Kosher salt 2 garlic cloves, minced 1 tablespoon finely chopped sage 1 tablespoon finely chopped thyme 1/2 teaspoon crushed red pepper 1/2 cup dry white wine 4 large eggs 2 1/2 cups chicken stock or low-sodium broth 1/2 teaspoon black pepper 1 cup coarsely chopped flat-leaf parsley Directions 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. 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. 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. 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. Transfer the stuffing to the prepared baking dish and cover with foil. Refrigerate for at least 1 hour or overnight. 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. Make Ahead The unbaked stuffing can be refrigerated overnight. Rate it Print