epicurious5.0
Make-Ahead Sausage and Caramelized Onion Stuffing
Free up space in your oven on Thanksgiving for other heavy hitters by assembling and baking this stuffing the day before.
👥 8 Servings👤 Kendra Vaculin📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking dish
- ●baking sheet
- ●bowl
- ●oven
- ●whisk
- ●measuring cup
- ●pan
- ●skillet
- ●wooden spoon
📝 Preparation Steps
1
Preheat oven to 250°. Butter a 13x9" baking dish with unsalted butter. Divide 1 medium loaf country-style white bread, torn into irregular 2" pieces (about 10 cups), between 2 large rimmed baking sheets, arranging in a single layer, and bake until dried out, crisp, and barely golden, about ⏱️ 30 minutes. Transfer to a large bowl.
medium loaf country-style white bread, torn into irregular 2" pieces (about 10 cups)1
2
Increase oven temperature to 350°. Whisk 2 large eggs and 2 cups low-sodium chicken broth in a large measuring cup or small bowl; set aside.
large eggs2low-sodium chicken broth2 cups
3
Heat 1 Tbsp. extra-virgin olive oil in a large skillet over medium-high. Cook 1 lb. hot Italian sausage, casings removed, stirring and breaking into small pieces with a wooden spoon, until browned and cooked through, 5–⏱️ 7 minutes. Using a slotted spoon, transfer to bowl with bread, leaving fat behind in the pan.
. extra-virgin olive oil, divided2 Tbsp. hot Italian sausage, casings removed1 lb
4
Add remaining 1 Tbsp. extra-virgin olive oil to same pan and reduce heat to medium. Add 4 large onions, thinly sliced, and season generously with kosher salt (at first, it will look like you have way too many onions for the skillet, but they will cook down). Cook onions, stirring occasionally, until deep golden brown and very soft, about ⏱️ 30 minutes.
. extra-virgin olive oil, divided2 Tbsplarge onions, thinly sliced4Kosher salt
5
Add 4 celery stalks, thinly sliced, and 3 garlic cloves, thinly sliced, to pan and season with salt and freshly ground black pepper. Cook, stirring occasionally, until celery is slightly softened, 8–⏱️ 10 minutes. Add 2 Tbsp. finely chopped rosemary, 2 Tbsp. finely chopped sage, and ½ cup (1 stick) unsalted butter, cut into pieces, and cook, stirring occasionally, until butter is melted and mixture is combined, about ⏱️ 3 minutes. Pour in ¼ cup dry white wine and simmer, scraping up any browned bits and stirring often, until liquid is mostly evaporated, about ⏱️ 1 minute.
celery stalks, thinly sliced4Freshly ground black pepper. finely chopped rosemary2 Tbsp. finely chopped sage2 Tbsp
6
Scrape onion mixture over sausage and bread in bowl and mix well to combine. Pour reserved egg mixture over and fold gently until everything is thoroughly coated; season with salt and pepper. Transfer stuffing to prepared dish and cover tightly with foil.
7
Bake stuffing until bubbling around the edges (peek under the foil to see, then re-cover), 30–⏱️ 35 minutes.
8
Increase oven temperature to 450°. Remove foil from stuffing and bake until heated through and top is browned and crisp, 10–⏱️ 15 minutes. Do ahead: Stuffing can be baked (before crisping) 1 day ahead. Let cool, then chill. Just before serving, uncover and bake at 450° until heated through and crisp, about ⏱️ 15 minutes.
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