Our traditional sausage and sage Thanksgiving stuffing (dressing) owes its custardy texture to oven-dried bread and a base of eggs, broth, and butter.
Adjust oven racks to lower-middle and upper-middle positions. Preheat oven to 275°F . Spread bread evenly over 2 rimmed baking sheets. Stagger trays on oven racks and bake until completely dried, about 50 minutes total, rotating trays and stirring bread cubes several times during baking. Remove from oven and allow to cool. Increase oven temperature to 350°F .In a large Dutch oven, melt butter over medium-high heat until foaming subsides , about 2 minutes.
Remove from heat and add half of chicken stock.Whisk remaining chicken stock, eggs, and 3 tablespoons parsley in a medium bowl until homogeneous. Stirring constantly with a wooden spoon, slowly pour egg mixture into sausage mixture. Add bread cubes and fold gently until evenly mixed.Use part of stuffing to stuff turkey, if desired .
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