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.

Ingredients

• 2 loaves italian bread, cut into cubes
• 8 tbs butter
• 2 lbs italian sweet sausage out of casing
• 1 large white onion, finely chopped
• 4 stalks celery, chopped
• 3 cloves garlic pressed
• 1/4 cup minced sage leaves
• 1/4 cup parsley
• 4 cups turkey stock
• 3 eggs
• salt & pepper

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.