The food lab better home cooking through science ( PDFDrive ) 763

CLASSICSAGEAND
SAUSAGESTUFFING
SERVES10TO12
2ẵpounds(about2loaves)high-qualitysandwichbread
orsoftItalianorFrenchbread,cutintoắ-inchdice
(about5quarts)
8tablespoons(1stick)unsaltedbutter
1ẵpoundssagesausage,removedfromcasings
1largeonion,finelychopped(about2cups)
4largestalkscelery,finelychopped(about2cups)
2mediumclovesgarlic,mincedorgratedona
Microplane(about2teaspoons)
ẳcupmincedfreshsage(or2teaspoonsdriedsage)
4cupshomemadeorlow-sodiumcannedchickenor
turkeystock
3largeeggs
ẳcupmincedfreshparsley
Koshersaltandfreshlygroundblackpepper
1. Adjust the oven racks to the lower- and upper-middle
positions. Preheat the oven to 275°F. Spread the bread
evenlyontworimmedbakingsheets.Staggerthepanson
the oven racks and bake, rotating the pans and stirring
the bread cubes several times, until the bread is
completely dried, about 50 minutes. Remove from the


ovenandallowtocool.Increasetheoventemperatureto
350°F.
2.HeatthebutterinalargeDutchovenovermedium-high
heatuntilthefoamingsubsides(don’tallowthebutterto
brown),about2minutes.Addthesausageandmashwith

a stiff whisk or potato masher to break it up into fine
pieces (the largest pieces should be no greater than ¼
inch),thencook,stirringfrequently,untilonlyafewbits
of pink remain, about 8 minutes.Add the onion, celery,
garlic, and sage and cook, stirring frequently, until the
vegetablesaresoftened,about10minutes.Removefrom
theheatandaddhalfofthestock.
3.Whisktheremainingstock,theeggs,and3tablespoons
of the parsley in a medium bowl until homogeneous.
Stirringconstantlywithawoodenspoon,slowlypourthe
egg mixture into the sausage mixture. Add the bread
cubesandfoldgentlyuntilevenlymixed.
4. Use part of the stuffing to stuff the bird if desired.
Transfertheremainingstuffingtobuttered9-by13-inch
baking dish (or 10- by 14-inch oval dish). Cover tightly
with aluminum foil and bake until an instant-read
thermometerinsertedintothecenterofthestuffingreads
150°F, about 45 minutes. Remove the foil and continue
baking until golden brown and crisp on top. Sprinkle
withtheremainingtablespoonofparsleyandserve.