Ingredients
16ozbread,cut into 1-inch pieces
1tbspoil
1lbsage pork sausage,or sweet or spicy Italian sausage, casings removed
⅓cupunsalted butter
1½cuponions,yellow or brown, finely chopped
1cupcelery,chopped
5garlic cloves,or 1 1/2 tablespoons minced garlic
½cupflat-leaf parsley,chopped
1½tbspfresh chopped sage
1tbspfresh chopped rosemary
¾tspsea salt,or more to taste
½tspfreshly ground black pepper
½cupdry white wine,optional
3cupslow sodium chicken stock
1egg,lightly whisked
¾cupdried cranberries,optional
Preparation
Preheat the oven to 350 degrees F.
Place the bread cubes in a single layer on a sheet pan and bake for 7 to 10 minutes, or until dried and toasted. Transfer the bread cubes to a very large bowl.
Meanwhile, in a large saute pan, heat the oil over medium heat. Cook the sausages over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes.
In the same pan, melt the butter and add the onions, celery, garlic, parsley, sage, rosemary, or thyme, salt, and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened.
Add the wine if using and allow the wine to reduce down to half for about 4 minutes.
Take off the heat and mix in the stock to combine all of the flavors. Add the beaten egg and cranberries, and pour into the bread, mixing really well with a wooden spoon until all the liquid has been absorbed.
Pour the bread stuffing into a 9×12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.
