Sheet Pan Stuffing
NEVER making stuffing any other way again.
- 1 loaf rustic bread, cut into ½-inch cubes (about 12 cups)
- ½ c. (1 stick) butter, cut into pieces
- 1 large yellow onion, chopped
- 2 celery stalks, chopped
- 3 Honeycrisp apples, chopped into ¼-inch to ½-inch pieces
- Kosher salt
- Freshly ground black pepper
- ½ c. white wine
- 1 tbsp. freshly chopped rosemary
- 2 tbsp. freshly chopped sage leaves
- 1 lb. sweet Italian sausage, removed from casings
- 2 c. low-sodium chicken broth
- 2 large eggs, lightly beaten
- ¾ c. freshly chopped flat-leaf parsley
- ½ c. chopped dried cranberries
- ¾ c. chopped pecans
- Preheat oven to 400°. Spread bread cubes on a rimmed baking sheet and bake until crisped but not golden, about 12 minutes. Let cool.
- Meanwhile, in a large skillet, melt butter over medium-high heat. Add onions, celery, and apples and season with salt and pepper. Cook, stirring occasionally, until softened and start to turn golden, about 15 minutes. Add wine and simmer until almost completely reduced. Stir in rosemary and sage. Scrape mixture into a large heatproof bowl.
- Return skillet to medium-high heat. Add sausage, and cook, stirring occasionally and breaking up into small pieces, until cooked through, about 8 minutes. Pour off any excess grease and then add sausage along with toasted bread, broth, eggs, parsley, cranberry, and pecans to the bowl with vegetables. Season with salt and pepper and toss until well combined.
- Scrape stuffing mixture onto a large rimmed baking sheet and spread into an even layer. Bake until crispy on top and cooked through, about 30 minutes. Serve warm.