Sausage Bread Stuffing

Name: Sausage Bread Stuffing
Total time: 90 min
Yield: 2
Ingredients: 10 cup bread (day-old, 3/4-inch cubes, about a loaf); ¾ cup butter; 2 unit onion (diced); 3 unit celery (diced); 2 clove garlic (minced); 2 tbsp sage (fresh, minced); 1 tbsp thyme (leaves); 2 ½ cup chicken stock; 2 unit eggs; ¼ cup parsley (chopped); 1 tsp salt; ¾ tsp black pepper; 1 lb breakfast pork sausage (already cooked, browned and crumbled)

Sides & Vegetables · American

A variant of Thanksgiving Stuffing — An ingredient branch from the authored reference, with its selected additions included in the quantities and method.

13 ingredients · 90 minutes · 2 servings

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Contains gluten, dairy, egg

Restrictions

Containsgluten · dairy · eggIt is in an ingredient you cannot leave out.

Diets

No alcohol

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

Ingredients

Servings:

10 cup	bread (day-old, 3/4-inch cubes, about a loaf)
¾ cup	butter
2 unit	onion (diced)
3 unit	celery (diced)
2 clove	garlic (minced)
2 tbsp	sage (fresh, minced)
1 tbsp	thyme (leaves)
2 ½ cup	chicken stock
2 unit	eggs
¼ cup	parsley (chopped)
1 tsp	salt
¾ tsp	black pepper
1 lb	breakfast pork sausage (already cooked, browned and crumbled)

Steps

bake20 min
275°F, cubes spread on two sheets
the bread until dry through but barely colored — dried, not toasted: toast resists the stock, dried bread drinks it; day-old bread on the counter overnight does this step for free
sweat10 min
medium, in all the butter
onion + celery in what looks like too much butter until fully soft, garlic + sage + thyme for the last two minutes — the herbs bloom in the fat, and this butter is the carrier that will perfume every cube
whisk2 min
stock and eggs, off heat
stock + eggs + salt + pepper — the eggs are the quiet difference between stuffing that slices and stuffing that spoons; they set the custard that holds the middle together
mix4 min
gently, until evenly damp
bread + vegetables + parsley + the stock mixture, folded until every cube is moistened but not collapsing — the target is damp sponge, not porridge; pour in stages and stop when a squeezed cube weeps but holds. Fold the listed already-cooked, browned and crumbled breakfast sausage in with the bread and vegetables. The sausage quantity is for prepared sausage; do not mix raw sausage into the bread. Add the stock mixture gradually as directed.
bake25 min
375°F, covered, in a buttered 9x13
foil on — the covered phase is the steam bath that melts the interior into one savory custard; without it the dish is croutons in a pan
bake20 min
375°F, uncovered, until deep gold
foil off, dotted with extra butter if feeling generous — the uncovered phase builds the contested crust; the corner pieces are currency at the table for a reason