The BEST Stuffing You Will Ever Make

Tear the bread into pieces and leave it on a baking sheet to dry out overnight, uncovered.

Dice up yellow onions or leeks and celery, setting them aside.

Cook a mix of hot and sweet sausage in a skillet, crumbling it until fully cooked, then remove it and leave the drippings in the skillet.

Add butter and olive oil to the skillet with the drippings.

Sauté the diced onions and celery in the skillet with salt and pepper until soft and translucent with some color.

Chop rosemary, thyme, and parsley finely and set aside.

Add the cooked sausage back into the skillet with the sautéed onion and celery mixture.

Deglaze the skillet with white wine and add the chopped herbs, stirring well and letting it cook for a minute before setting aside to cool slightly.

In a small bowl, crack a couple of eggs and whisk them.

Mix the whisked eggs with chicken stock in the same bowl used for the herbs.

Combine the bread, sausage mixture, and egg-stock mixture, tossing carefully to combine until the bread soaks up the broth.

Transfer the mixture to a buttered casserole dish and dot the top with additional butter.

Cover the dish and bake in a hot oven, covered for part of the time and uncovered until golden brown.

Equipment Needed

Spice Level:

Dietary