📝 Instructions
= Recipe
1. Adjust oven racks to upper-middle and lower-middle positions and preheat to 275°F. Spread 2.5 lbs sandwich bread, cut into ¾-inch dice (about 5 quarts), on two rimmed baking sheets. Bake, tossing occasionally, until dried out, about 45 minutes. Remove from oven and set aside. Increase oven to 350°F.
2. In a large skillet, melt 8 tbsp butter over medium-high heat. Add 1.5 lbs sage sausage, removed from casing, and cook, breaking up with a spoon, until lightly browned, about 10 minutes. Add 1 large onion, finely chopped, and 4 large ribs celery, finely chopped, and cook, stirring, until softened, about 10 minutes more. Add 2 garlic cloves, minced, and 0.25 cup fresh sage, minced (or 2 tsp dried sage), and cook until fragrant, about 2 minutes. Season with kosher salt and freshly ground black pepper if needed.
3. Transfer sausage mixture to a large bowl. Add dried bread cubes, 3 cups chicken stock, and 3 large eggs, beaten. Toss gently to combine, adding more stock as needed until the mixture is just moistened. Fold in 3 tbsp parsley, minced. Transfer to a buttered 3-quart baking dish.
4. Bake until the top is golden brown and crispy, about 45-60 minutes. Garnish with remaining 1 tbsp parsley and serve.