Active Time: 45 mins | Total Time: 2 hrs 30 mins | Yield: 10 to 14 Servings
This will surely satisfy your cravings today! Give it a try and feel free to tweak the recipe to your liking. Enjoy!
2 1/2 lbs (1.25kg) high-quality sandwich bread or soft
Italian or French bread (about 2 loaves), cut into 3/4-inch dice (about 5 quarts)
8 tbsp butter (1 stick; 4 oz; 115grams)
1 1/2 lb (680grams) sage sausage, removed from casing
1 large onion, finely chopped (about 12 oz; 350grams)
4 large ribs celery, finely chopped (about 12 oz; 350grams)
2 cloves garlic, minced or grated on a Microplane grater
1/4 c minced fresh sage leaves (or 2 teaspoons dried sage leaves)
Kosher salt and freshly ground black pepper, if needed
1 quart low-sodium homemade or store-bought low-sodium chicken or turkey stock (4 cups; 1L), divided
3 whole Eggs
1/4 c minced parsley leaves, divided
Step 1: Prepare the oven and preheat to 135 degrees C or 275 degrees F.
Step 2: Divide the bread between two rimmed baking sheets.
Step 3: Place the trays inside the oven and bake for about 50 minutes. Make sure to rotate the trays and stir the bread cubes from time to time.
Step 4: Remove from the oven and let them sit in a wire rack to cool at room temperature.
Step 5: Turn the heat of the oven to about 175 degrees C or 350 degrees F.
Step 6: Place a Dutch oven on the stove and turn the heat to medium-high.
Step 7: Add in butter and allow it to melt for about 2 minutes.
Step 8: Add in the sausage and cook until crumbly and brown for about 8 minutes.
Step 9: Add in the garlic, onion, sage, and celery. Cook for about 10 minutes more or until aromatic and translucent.
Step 10: Remove the Dutch oven from the heat and pour in ½ of the chicken stock.
Step 11: In a medium mixing bowl, add in the other half of the chicken stock, 3 tablespoons of parsley, and eggs. Stir until well combined.
Step 12: Transfer the mixture into the Dutch oven as well as the bread cubes. Stir until well combined.
Step 13: Stuff the turkey with about ½ of the stuffing.
Step 14: Cover and bake the rest of the stuffing inside the oven for 45 minutes at 150 degrees F until a toothpick comes out clean after inserting it in the middle.
Step 15: Remove the cover and bake for another 15 minutes or until the top is brown.
Step 16: Remove from the heat and allow it to cool for at least 5 minutes.
Step 17: Sprinkle parsley on top.
Step 18: Serve and enjoy!
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