Sausage and Sage Stuffing - The Defined Dish

Name: Sausage and Sage Stuffing - The Defined Dish
Ingredients: 1 loaf sourdough bread (1 pound); 10 tbsp unsalted butter; 2 cups finely diced yellow onion (or 1 medium onion); 1 cup halved lengthwise and thinly sliced celery (or 4 stalks); 2 cloves garlic (minced); 2 tsp fresh thyme leaves (about 8 sprigs of thyme, removed from the stem); 2 tsp kosher salt; 1 tsp freshly ground black pepper; 1 pound hot italian sausage (mild is fine too! Or even pork and sage breakfast sausage); 10 to 12 fresh sage leaves (finely chopped); ½ cup dry white wine; ¼ cup freshly chopped flat-leaf parsley leaves; 3 eggs (whisked); ¼ cup low-sodium chicken broth; 1 tsp dried sage; ½ tsp dried thyme

"Here is a classic Stuffing recipe to add to your Thanksgiving spread for years to come — Sausage and Sage Stuffing!..."

INGREDIENTS

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1 loaf sourdough bread (1 pound)

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10 tbsp unsalted butter

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2 cups finely diced yellow onion (or 1 medium onion)

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1 cup halved lengthwise and thinly sliced celery (or 4 stalks)

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2 cloves garlic (minced)

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2 tsp fresh thyme leaves (about 8 sprigs of thyme, removed from the stem)

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2 tsp kosher salt

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1 tsp freshly ground black pepper

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1 pound hot italian sausage (mild is fine too! Or even pork and sage breakfast sausage)

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10 to 12 fresh sage leaves (finely chopped)

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½ cup dry white wine

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¼ cup freshly chopped flat-leaf parsley leaves

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3 eggs (whisked)

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¼ cup low-sodium chicken broth

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1 tsp dried sage

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½ tsp dried thyme

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