Classic Sausage Stuffing

Step 1

Preheat the oven to 300°

Step 2

Scatter bread in a single layer on a rimmed baking sheet

Step 3

Bake, stirring every 15 minutes, until dried out, about 45 minutes

Step 4

Transfer to a very large bowl

Step 5

Turn the oven to 350°

Step 6

Butter a 9x13 baking dish, set aside.Brown the sausage in a large skillet set over medium-high heat

Step 7

When the sausage is half way browned and crumbled, add the stick of butter onion and celery

Step 8

Sauté for 5 minutes longer until the sausage is completely browned.Add the onion mixture to the bowl with the bread; add in parsley, sage, rosemary, thyme, nutmeg, salt, and pepper

Step 9

Toss to evenly disperse the herbs and vegetables with the bread.Drizzle 1 ½ cups broth over the bread mixture and gently toss to combine.Whisk remaining 1 cup broth and eggs in a bowl

Step 10

Add to the bread mixture; fold gently until thoroughly combined.Transfer to a buttered 9x13 baking dish, cover with foil, and bake for 30 minutes

Step 11

Remove foil, bake until set (no longer jiggly) and top is browned and crispy on top, 45 minutes longer.