Sage and Sausage Dressing

Alton Brown scared me away from stuffing.  So now i make dressing.  This one is derived from J. Kenji Lopez-Alt of Serious Eats; long name, food god.  I make this ahead of thanksgiving and cook once the bird is almost done.

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Directions – day before

1. Oven to 250.  Dry bread cubes on multiple baking sheets.  50-60 minutes.  Don’t let the cubes brown, just dry.
2. In a dutch oven,  melt butter and cook sausage
3. Once done, cook onions, celery, garlic, and sage – 10 minutes
4. Remove from heat add half of stock
5. Separately – whisk rest of stock, eggs, parsley.
6. Stir egg mixture into sausage
7. Fold in bread cubes.
8. Butter a baking dish and fill with stuffing.  Cover with foil, refrigerate

Directions – day of

1. Heat oven to 350
2. Cook dressing for 45 minutes to 150.
3. Take off foil, cook 10 minutes more to brown top.
4. Let cool for a few minutes, serve.