Sausage and Herb Stuffing

By jocelynamanda

Ingredients

• 4 Tbsp olive oil, plus more for the dish
• 1 small loaf country bread (about 1 lb), cut into 1/2" pieces (about 10 cups)
• 1 lb Italian sausage, casings removed
• 2 large onions, chopped
• salt and pepper
• 1/4 cup fresh sage, chopped
• 1 cup fresh flat-leaf parsley, chopped
• 3 1/2 cups low sodium chicken broth

Details

Adapted from womansday.com

Preparation

Step 1

1. Heat oven to 400. Oil a 3 qt baking dish. Place the bread on a rimmed baking sheet and bake until lightly golden brown, 15-20 minutes. Transfer the bread to a large bowl.

2. Meanwhile, heat 1 Tbsp oil in a large skillet over med heat. Add the sausage and cook, breaking it up with a spoon, until no longer pink, 4-5 minutes. Transfer the sausage to a medium bowl.

3. Return the skillet to med heat. Add onions, remaining oil, salt and pepper. Cook, covered, stirring occasionally, until very tender and beginning to turn golden brown 15-20 minutes.

4. Return the sausage to the skillet along with the sage and cook, stirring, for 3 minutes. Remove from heat, then stir in the parsley.

5. Pour the broth over the toasted bread and toss until nearly absorbed. Add the sausage-onion mixture and mix to combine. Transfer to the prepared baking dish and bake until golden brown and crisp, 12-15 minutes.

Make Ahead: Prepare the stuffing, but do not bake. Refrigerate in the baking dish up to 1 day. To serve, bring the stuffing to room temp and bake as directed.