Serves 8

Hands-On Time 35 min

Total Time 1 hr 45 min

INGREDIENTS
1.

1 tablespoon olive oil

2.

1 pound Italian or breakfast sausage, casings removed

3.

6 tablespoons unsalted butter, plus more for the baking dish and foil

4.

1 large loaf Italian bread (about 1 pound), cut into 34-inch pieces (about
16 cups)

5.

2 medium onions, chopped

6.

4 celery stalks, thinly sliced

7.

kosher salt and black pepper

8.

cup dry white wine

9.

2 cups low-sodium chicken broth

10.

2 large eggs, beaten

11.

cup chopped fresh flat-leaf parsley

12.

3 tablespoons chopped fresh sage

DIRECTIONS

1.

Heat oven to 375 F. Heat the oil in a large skillet over medium-high heat.
Cook the sausage, breaking it up with a spoon, until browned, 8 to 10 minutes.
Transfer to a plate and reserve skillet.

2.

Butter a 9-by-13-inch baking dish. Divide the bread between 2 rimmed

baking sheets and bake until dry and crisp, 10 to 12 minutes.

3.

Meanwhile, wipe out the skillet and melt the butter over medium heat.
Add the onions, celery, 1 teaspoon salt, and teaspoon pepper. Cook, stirring

occasionally, until very tender and beginning to brown, 10 to 12 minutes. Add the
wine and cook until evaporated, 2 to 4 minutes; transfer to a large bowl and let
cool for 10 minutes.
4.

Add the bread, broth, eggs, sausage, parsley, sage, and teaspoon salt to
the vegetables and toss to combine. Transfer to the prepared baking dish. Cover
with buttered foil and bake for 20 minutes. Uncover and bake until browned, 20
to 30 minutes more.