Classic Thanksgiving Sausage and Herb Stuffing by Epicurious

Ingredients

• 1/2 Baguette or other sturdy bread, day-old, cubed (about 6-8 cups)
• 1.5 lbs Ground breakfast sausage, casings removed
• 1 Large yellow onion, roughly chopped
• 3-4 stalks Celery, roughly chopped
• 4 cloves Garlic, chopped
• 1 Bay leaf
• 1 tbsp Fresh thyme, chopped
• 1 tbsp Fresh sage, chopped
• 1 tbsp Fresh rosemary, chopped
• 1/2 cup (1 stick) Unsalted butter
• 3-4 cups Chicken stock, warm
• to taste Salt
• to taste Black pepper

Instructions

1. Prepare the bread: Cut day-old baguette into 1-inch cubes. If not sufficiently dry, spread cubes on a baking sheet and bake in a preheated oven at 200-250°F (95-120°C) for 15-30 minutes, or until firm and dried out but not toasted.
2. Brown the sausage: Heat a large pan over medium-high heat. Add the breakfast sausage, breaking it up with a spoon. Cook for 8-10 minutes, stirring and breaking it into small pieces, until well browned and rendered. Remove the sausage with a slotted spoon, leaving the rendered fat in the pan. Set aside.
3. Sauté the aromatics: Add the roughly chopped onions to the hot sausage fat in the pan. Season with a pinch of salt and pepper. Cook for 5-7 minutes, stirring occasionally, until they begin to soften and lightly color. Add the roughly chopped celery and continue to cook for another 5 minutes until slightly tender.
4. Infuse with herbs: Stir in the bay leaf, chopped fresh thyme, sage, and rosemary. Cook for 1-2 minutes until fragrant. Add the chopped garlic and cook for an additional 30-60 seconds, stirring constantly, until just fragrant to prevent burning.
5. Add butter and deglaze: Add the butter to the pan. Let it melt and sizzle for a minute. Turn off the heat. Scrape the bottom of the pan to incorporate any browned bits (fond) with the melted butter and vegetables. This fond will add deep flavor. Remove the bay leaf before combining.
6. Combine ingredients: In a very large bowl, add the dried bread cubes. Pour the cooked sausage, sautéed vegetables, and melted butter over the bread. Gently toss to distribute.
7. Moisten with stock: Gradually add 2-3 cups of warm chicken stock, starting with half and adding more as needed. Mix gently until the bread begins to soften and absorb the liquid. The mixture should be moist but not soggy. Season with salt and pepper to taste, mixing well.
8. Rest the mixture: Let the stuffing mixture sit for 5-10 minutes. This allows the bread to fully absorb the liquid and soften properly before baking.
9. Bake the stuffing: Transfer the stuffing mixture into an ungreased baking dish, spreading it evenly. Bake in a preheated oven at 375°F (190°C) for 30-40 minutes, or until the top is golden brown and crispy, and all the liquid has been absorbed.
10. Serve: Let the stuffing rest for a few minutes before serving. Enjoy with your Thanksgiving meal, ideally with a generous pour of gravy.