- 1/2 sticks unsalted butter
- 1 pound ground sausage (mild, medium, spicy – your choice!)
- 3 cups chopped onions
- 2 cups chopped celery
- 2 tablespoons chopped fresh sage
- 2 tablespoons chopped fresh thyme
- 1 5-ounce container or bag baby spinach leaves
- 12 cups, ~1-inch cubes day-old bread (any kind, challah is my fav!)
- 2 large eggs
- salt and pepper to taste (at least 1.5 tsp each)
- 1 cup (or more) vegetable broth (can use chicken or beef broth too)
- Preheat oven to 350°F.
- Divide bread cubes between 2 baking sheets. Bake until bread is crusty/crispy but not hard ~10 to 12 minutes total. Transfer to very large bowl to cool.
- While preheating/crisping the bread — melt butter in heavy large skillet and brown sausage. Add onions and celery and sauté until vegetables are tender. Add all fresh herbs; sauté ~1 minute longer. Add spinach and toss until just wilted.
- Whisk eggs, salt, and pepper in small bowl to blend well then whisk in 1 cup broth.
- Stir sausage and vegetable mixture into bread (it’s easier to use your hands). Add egg mixture to stuffing mixture, tossing/squishing with your hands to combine evenly and adding broth if it feels try.
- Stuff compactly into turkey cavity.
- To avoid stuffing burning on the outside, place a small patch of tin foil over the visible stuffing while in the bird. Account for stuffed bird cooking time appropriate to the size of your turkey in pounds, usually 3-3.5 hours for 8-12lb bird.