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4 fresh sausages (about 1 lb)
1 medium onion
6 garlic cloves
5 celery stalks
1 Tbsp crushed red pepper flakes
1 tbsp finely chopped rosemary
1 tbsp finely chopped sage
1/2 cup chopped parsley
2 1/2 cups chicken broth
4 tbsp extra-virgin olive oil
1 2-lb loaf country-style bread
1/2 cup (1 stick) unsalted butter
2 large eggs
1/2 tsp Morton kosher salt
Preheat oven to 250°.
Arrange bread cubes in a single layer on 2 large rimmed baking sheets, dividing evenly, and bake, tossing occasionally, until dried out, about 1 hour.
Let cool, then transfer to a very large bowl. Increase oven temperature to 350°.
Whisk eggs and broth in a medium bowl to combine; set aside.
Heat 1 Tbsp. oil in a large skillet over medium-high.
Cook sausages, stirring and breaking into small pieces with a wooden spoon, until browned and cooked through, 5–7 minutes.
Transfer to a plate.
Heat remaining 3 Tbsp. oil in same pan over medium.
Add onion, garlic, and celery and cook, stirring often, until softened but without taking on any color, 5 minutes.
Add crushed red pepper flakes and butter and cook until butter is melted.
Stir in rosemary and sage and cook for 3 minutes.
Remove skillet from heat and return sausage to pan.
Add ½ cup parsley and ¼ tsp. Kosher salt and stir well.
Scrape mixture over bread in bowl and mix well to combine.
Pour reserved egg mixture over and fold gently until thoroughly coated.
Stir in remaining ½ tsp. Diamond Crystal or ¼ tsp. Kosher salt.
Transfer stuffing to a baking dish and pack stuffing down into pan with spatula or your hands.
Cover dish with foil and bake stuffing until bubbles appear around the edges (35 minutes). Increase oven temperature to 425°.
Uncover stuffing and continue to bake until top is golden brown and crisp, then let sit 10 minutes.