Active time: 50 minutes
Total Time 2 hours 20 minutes
- ½ cup (1 stick) unsalted butter, plus more for pan
- ½ pound day-old crusty country-style bread, torn into 3/4“ pieces
- (about 5 cups)
- ½ pound day-old cornbread, broken into ¾ inch pieces (about 5 cups)
- 1 pound breakfast sausage links, casings removed or ground breakfast sausage mix, broken up
- 2-1/2 cups chopped onions
- 3 medium celery stalked, sliced
- 2 large eggs
- 2-1/2 cups low-sodium chicken stock
- 1/2 cup chopped parsley
- 2 tablespoons chopped sage
- 1 tablespoon chopped thyme
- 2 teaspoons chopped rosemary
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
Preheat oven to 300 degrees. Butter baking dish & set aside. Arrange bread & cornbread in a single layer on a rimmed baking sheet. Bake, tossing occasionally until completely dried out, 35-50 minutes. Let cool on baking sheet & then transfer to a very large bowl.
Meanwhile, heat a large skillet over medium-high. Break sausage into 1/2 inch pieces & cook, stirring often & breaking up into smaller pieces (about 1/4 “) until browned, 8-10 minutes. Transfer to bowl with bread but DO NOT STIR
Heat remaining 1 stick butter in same skillet over medium-high. Cook onions & celery until just browning, about 10 minutes. Add to bowl with bread mixture & let cool.
Whisk eggs, broth, parsley, sage, thyme, rosemary, salt & pepper in a medium bowl. Add to bread mixture & fold in gently until thoroughly combined.
Increase oven temperature to 350 degrees. Transfer mixture to prepared dish, cover with foil & bake stuffing until a thermometer inserted reads 160 degrees, about 40-45 minutes. Uncover & continue to bake until set & top is browned and crisped, 45-50 minutes more.
DO AHEAD: Stuffing can be assembled but not baked 1 day ahead.
Cover & chill. When ready to bake bring to room temp and bake according to recipe.
TO MAKE STUFFING VEGETARIAN OMIT SAUSAGE & USE VEGETABLE STOCK INSTEAD OF CHICKEN