The classic stuffing
What's fall without a little bit of stuffing? This recipe includes all the classic flavors you want + something extra. Try this recipe on Thanksgiving or during a Holiday feast to wow your guests!
- 3/4 cup of unsalted butter, cut into pieces, divided, plus more
- 10 cups of coarsely torn sourdough bread, dried out overnight
-1/3 cup of blanched hazelnuts
- 3 tablespoons of olive oil
- 12 ounces of hot or sweet Italian sausage, casings removed
- 2 white onions, chopped
- 4 celery stalks, chopped
- 1 fennel bulb, chopped
- 2 tablespoons chopped sage
- Kosher salt, freshly ground pepper
- 1/4 cup dry white wine or cooking wine
- 2 large eggs, beaten to blend
- 2 cups turkey or chicken stock, plus more
Preheat oven to 350°. Butter a shallow 3-qt. baking dish and a sheet of foil. Place bread in a very large bowl.
Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 10–12 minutes. Let cool; coarsely chop, then add to bowl with bread.
Heat oil in a large skillet over medium-high. Add sausage and cook, stirring occasionally and breaking into small pieces with a spoon, until browned and cooked through, 7–10 minutes. Transfer to bowl with bread
Add onions, celery, fennel, and sage to skillet, season with salt and pepper, and cook, stirring often, until onions are golden brown and soft, 10–12 minutes. Add to bowl with bread.
Reduce heat to medium and cook wine in the skillet, scraping up any browned bits, until almost all of it is evaporated-- about 1 minute. Add 1/2 cup of butter stirring, until melted. Drizzle over bread mixture.
Whisk eggs and 2 cups stock in a medium bowl; pour over bread mixture. Season with salt and pepper and toss, adding more stock 1/4-cupful at a time as needed (you may not use it all), until combined and bread is hydrated. Transfer to the prepared baking dish and dot with the remaining 1/4 cup butter.
Cover with buttered foil; bake until a paring knife inserted into the center comes out hot, 30–35 minutes. Increase oven temperature to 450°. Uncover and bake until top is golden brown and crisp. Let sit 10 minutes before serving.
This recipe was adapted from www.bonappetit.com