My Mother-in-Law’s Legendary Stuffing

Prep: 20 mins

Cook: 55 mins

Difficulty: Easy

Servings: 8 Servings

Leading up to the first Thanksgiving I spent with my now-husband at his childhood home, he only talked about one thing — his mom’s legendary stuffing. The stuffing dates back to his grandfather, who would make it every year before his mom took over the duty. He waxed poetic about how it was always the first thing to go among the many dishes and that the entire family looked forward to it the most.

Ingredients

1 (about 1-pound) loaf crusty bread, such as Italian or sourdough
2 medium yellow onions
3 medium stalks celery
1 pound uncooked sage pork sausage
3 tablespoons unsalted butter, plus more for the baking dish
1 (14.5-ounce) can low-sodium chicken broth (scant 2 cups)
2 teaspoons salt-free poultry seasoning, preferably Bell’s
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 large egg

Instructions

5-ounce) can low-sodium chicken broth to the bowl. Toss to combine and to evenly moisten the bread. Sprinkle with 2 teaspoons salt-free poultry seasoning, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss to coat.Whisk 1 large egg in a small bowl, add to the bread mixture, and toss to combine. Transfer the stuffing to the baking dish. Cover the baking dish tightly with aluminum foil. Bake for 25 minutes. Uncover and bake until warmed through and the top is golden brown, about 25 minutes more.