Preheat the oven to 250°F, and place bread pieces onto baking sheets in an even layer. Bake for 45 minutes to an hour or until they’re dried out. Transfer the dried bread to a large bowl.
12 cups French bread
Adjust the oven temperature to 350°F, and butter a 9 x 13 - inch baking dish. Set aside.
Heat a large skillet over medium heat. Add the sausage and break into small pieces. Cook until almost cooked through, then add the butter, onions, and celery. Continue cooking for 3 to 5 more minutes until the sausage is cooked through. Add the garlic, and cook for an additional 30 seconds.
16 ounces sweet Italian sausage, ½ cup unsalted butter, 2 cups white onions, 1 ½ cups celery, 1 tablespoon garlic cloves
Pour the sausage mixture into the bowl with the bread pieces. Add the parsley, sage, rosemary, thyme, salt, and pepper. Toss to combine.
¼ cup parsley, 1 tablespoon fresh sage, 1 tablespoon fresh rosemary, 1 teaspoon fresh thyme sprig, 1 teaspoon salt, ½ teaspoon ground black pepper
Add the chicken broth and eggs, and gently stir until all ingredients are evenly coated. Transfer the mixture to the prepared baking dish.
2 cups low-sodium chicken broth, 2 large eggs
Bake uncovered for 65 to 75 minutes or until the center is set and doesn’t jiggle. If the stuffing begins to brown too quickly, cover it loosely with foil.
Store any leftovers in the refrigerator for 3 days.
Notes
The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1-cup of the sausage stuffing. Actual calories will vary.
Nutrition Facts
Sausage Stuffing
Serving Size
1 cup
Amount per Serving
Calories
548
% Daily Value*
Fat
23
g
35
%
Saturated Fat
10
g
50
%
Trans Fat
0.3
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
8
g
Cholesterol
77
mg
26
%
Sodium
1411
mg
59
%
Potassium
340
mg
10
%
Carbohydrates
65
g
22
%
Fiber
3
g
12
%
Sugar
7
g
8
%
Protein
20
g
40
%
Vitamin A
453
IU
9
%
Vitamin C
5
mg
6
%
Calcium
95
mg
10
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.