Okay, it’s actually dressing.
It delivers bite after bite of cozy flavor thanks to Italian sausage and plenty of freshly chopped herbs.
The stuffing achieves that essential balance of crispy exterior and tenderbut not wet and soggyinterior.
Photo:Greg Dupree, Prop Stylist: Audrey Davis, Food Stylist: Chelsea Zimmer
Consider pairing it with aroasted chickenor rack of lamb to make a weekend family gathering feel extra special.
What’s the Difference Between Stuffing and Dressing?
So, yes, this dish is technically a dressing, but the terms are generally interchangeable.
Greg Dupree, Prop Stylist: Audrey Davis, Food Stylist: Chealsea Zimmer
No one is going to refuse to eat this deliciousness because you called it “stuffing.”
Preheat oven to 375F.
Heat oil in a large skillet over medium-high heat.
Greg Dupree, Prop Stylist: Audrey Davis, Food Stylist: Chealsea Zimmer
Cook the sausage, breaking it up with a spoon until browned, 6 to 8 minutes.
Transfer to a plate, reserving drippings in pan.
Toast bread in the oven.
Greg Dupree, Prop Stylist: Audrey Davis, Food Stylist: Chelsea Zimmer
Divide the bread between 2 large rimmed baking sheets.
Bake until dry and crisp, 10 to 12 minutes.
Cook vegetables on the stove-top.
Greg Dupree, Prop Stylist: Audrey Davis, Food Stylist: Chealsea Zimmer
Meanwhile, melt butter in reserved skillet over medium heat.
Add onions, celery, pepper, and 1 teaspoon salt.
Add wine and cook, stirring occasionally, until evaporated, 2 to 4 minutes.
Transfer to a large bowl and let cool for 10 minutes.
Assemble the stuffing, cover, and bake.
Coat a 13-by-9-inch baking dish with butter.
Transfer to prepared baking dish.
Cover with aluminum foil and bake for 20 minutes.
Uncover dish and finish baking.
Uncover dish and bake until browned, 20 to 30 minutes more.
Drizzle the stuffing with a little turkey or chicken stock.
Once warm throughout, uncover the stuffing and continue to cook for 5 minutes.
2,000 calories a day is used for general nutrition advice.
