If It Ain't Broke, Don't Fix It Stuffing

Ingredients for If It Ain't Broke, Don't Fix It Stuffing

• 230g (2 sticks) unsalted butter, plus more

• 675g loaf sourdough bread, sliced 1" thick, torn into 1/2"–3/4" pieces

• 1 Esslöffel natives Olivenöl extra

• 450g breakfast sausage, casings removed if needed

• 1 large onion, finely chopped

• 1 fennel bulb, finely chopped

• 4 celery stalks, finely chopped

• 2 teaspoons Diamond Crystal or 1 1/4 teaspoons Morton kosher salt, plus more

• 1 teaspoon freshly ground black pepper, plus more

• 1/2 Tasse trockener Weißwein

• 1/4 cup finely chopped parsley

• 1 tablespoon finely chopped sage

• 1 tablespoon finely chopped thyme

• 3 large eggs

• 950ml Thanksgiving Stock or low-sodium chicken broth, divided

Place racks in middle and top of oven; preheat to 149°C. Butter a 3-qt. baking dish. Divide bread between 2 rimmed baking sheets and bake on middle rack, tossing occasionally, until dried out (do not let brown more than just a bit around the edges), 25–35 minutes. Let cool.

Meanwhile, heat oil in a large skillet over medium-high. Arrange sausage in a single layer and cook, undisturbed, until browned underneath, about 3 minutes. Break up into bite-size pieces with 2 spatulas or spoons and continue to cook, tossing occasionally, until cooked through, about 5 minutes longer. Transfer sausage to a plate.

Reduce heat to medium and melt 230g butter in same skillet. Add onion, fennel, and celery; season lightly with salt and pepper. Cook, stirring occasionally, until vegetables are very tender but not browned, 12–15 minutes. Add wine and scrape bottom of skillet to release any browned bits. Bring to a boil and cook until wine is evaporated, about 3 minutes. Toss in parsley, sage, and thyme and let mixture cool in skillet.

Increase oven temperature to 177°C. Whisk eggs and 475ml stock in a very large bowl. Add bread, sausage, and onion mixture and toss well to combine. Add 2 teaspoons or 1 1/4 teaspoons salt and 1 teaspoon pepper. Drizzle remaining 475ml stock over and toss again to combine. Let sit, tossing occasionally, until bread absorbs all of the liquid, about 10 minutes.

Transfer stuffing to prepared dish; butter a sheet of foil and cover dish, butter side down. Bake on middle rack until very hot throughout (it should feel too hot to comfortably touch in the centre; an instant-read thermometer inserted into the centre should register 71°C), 35–40 minutes.

Increase oven temperature to 218°C. Remove foil and transfer baking dish to top rack. Continue to bake stuffing until golden brown, 25–30 minutes longer.

Stuffing can be assembled 1 day ahead. Cover and chill.

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