Classic Thanksgiving Stuffing
Servings: 20 people
Ingredients
- 2 loaves high quality bread not pre-sliced
- 1 1/2 sticks unsalted butter
- 1 tbsp canola oil divided
- 1 lb sausage not in casing
- 2 yellow onions diced
- 5 ribs celery with leaves, diced
- 1 bunch flat leaf Italian parsley chopped
- 4 cups chicken stock
- 3 tbsp dried sage
- 2 tsp kosher salt
- 2 tsp freshly ground black pepper
Instructions
- Tear bread into bite size pieces and dry on rimmed baking sheet for approximately 2 days. Flip bread 1-2 times daily to assure even drying.
- When you are ready to make the stuffing, use 2-3 tablespoons of the butter to thoroughly grease a large baking dish, the one I use is 14x11x3. Melt the remaining butter in a small saucepan or microwave.
- Brown sausage in 1 teaspoon canola oil over medium high heat. While sausage is browning transfer bread to large mixing bowl or stockpot (anything big enough to mix the stuffing in). When the sausage is brown add directly to bread, no need to drain.
- Return skillet to stove, add remaining 2 teaspoons of canola oil, reduce heat to medium. Saute until onions and celery are soft, using wooden spoon to scrape up any brown bits from the bottom of the pan. A cover can be useful here if you are working with one large batch of veggies, alternately you can saute in two batches. Once celery and onions are soft add to stuffing.
- Add parsley, then use wooden spoon to stir stuffing and evenly distribute sausage and veggies.
- Pour about 1 cup of chicken stock over stuffing, then season with 1/3 of the salt and pepper and 1 tablespoon sage, mix well. Repeat twice, distributing the broth and seasonings throughout the mixture. Pour half of the melted butter into the stuffing and mix well.
- At this point it is best to start mixing the stuffing with your very clean hands. Using a squeezing motion break up some of the smaller pieces of bread, adding more chicken stock as necessary. This recipe lists 4 cups, but you will likely use at least 5 if your bread is really dry. Use your best judgement here, you will want the stuffing to be very moist without being sopping wet, and the amount of broth you use will be dependent on how dry the bread is. Do not be alarmed if you use 6 cups of broth.
- Pour the stuffing into the prepared baking dish and top with the remaining melted butter. At this point you can cover the dish with plastic wrap and refrigerate for up to 24 hours.
- When ready to bake, heat oven to 375°. Bake stuffing uncovered for 1-1 1/2 hours until golden brown and knife inserted in the center comes out hot. If the stuffing is getting too brown cover loosely with foil. If reheating is necessary cover with foil.
- Serve with turkey, gravy, and all the trimmings!
Notes
The depth of the dish and temperature of the stuffing going into the oven will effect your baking time. If you halve the recipe or bake straight after making your baking time will be much closer to 1 hour, possibly even less. Adjust baking time as necessary.