Tisha's Stuffing

Tisha and David brought this to Thanksgiving one year...and I fell in love with it.  I had to have the recipe!

INGREDIENTS

2 1/2 pounds (about 2 loaves) French bread, cut into 3/4 inch dice
8 TBS butter

1 1/2 pounds sage sausage

1 large onion, finely chopped

4 stalks celery, finely chopped

2 cloves garlic, minced

1/4 cup minced fresh sage leaves (or 2 tsp dried sage leaves)

32 ounces (4 cups) low-sodium chicken or turkey broth

3 eggs

1/4 cup minced parsley leaves

Kosher salt and freshly ground black pepper

DIRECTIONS

1. Preheat oven to 275 degrees. Spread bread evenly over 2 baking sheets.  Bake about 50 minutes, stirring bread cubes several times during baking.  Remove from oven and allow to cool.
2. In a large skillet, melt butter over medium high heat until foaming subsides (don't allow butter to brown) about 2 minutes.  Add sausage and mash with stiff whisk or potato masher to break up into fine pieces.  Cook, stirring frequently until only a few bits of pink remain, about 8 minutes.  Add onions, celery, garlic and sage and cook, stirring frequently, until vegetables are softened, about 10 minutes.  Remove from heat and add half of chicken/turkey stock.
3. Whisk remaining chicken/turkey stock, eggs, and 3 TBS parsley in medium bowl until mixed.  Stir constantly with wooden spoon, slowly pour egg mixture into sausage mixture.  Add bread cubes and fold gently until evenly mixed.
4. Bake in 9x13 baking dish, cover tightly with aluminum foil; and bake for 45 minutes.  Remove foil and continue baking until golden brown and crisp on top, about 10 minutes.  Remove from oven, let cool for 5 minutes, sprinkle with remaining parsley and serve