Rating: 4.5 stars
583 Ratings
  • 5 star values: 388
  • 4 star values: 62
  • 3 star values: 76
  • 2 star values: 36
  • 1 star values: 21


Credit: Grant Cornett

Recipe Summary

35 mins
1 hr 45 mins
Serves 8


Ingredient Checklist


Instructions Checklist
  • Heat oven to 375° F. Heat the oil in a large skillet over medium-high heat. Cook the sausage, breaking it up with a spoon, until browned, 8 to 10 minutes. Transfer to a plate and reserve skillet.

  • Butter a 9-by-13-inch baking dish. Divide the bread between 2 rimmed baking sheets and bake until dry and crisp, 10 to 12 minutes.

  • Meanwhile, wipe out the skillet and melt the butter over medium heat. Add the onions, celery, 1 teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until very tender and beginning to brown, 10 to 12 minutes. Add the wine and cook until evaporated, 2 to 4 minutes; transfer to a large bowl and let cool for 10 minutes.

  • Add the bread, broth, eggs, sausage, parsley, sage, and ½ teaspoon salt to the vegetables and toss to combine. Transfer to the prepared baking dish. Cover with buttered foil and bake for 20 minutes. Uncover and bake until browned, 20 to 30 minutes more.

Nutrition Facts

398 calories; fat 23g; saturated fat 10g; cholesterol 96mg; sodium 1122mg; protein 14g; carbohydrates 34g; sugars 3g; fiber 2g; iron 3mg; calcium 84mg.