Sausage and Herb Stuffing

• 4 tablespoon(s) olive oil, plus more for the dish
• 1 loaf(s) (small; about 1 pound) country bread, cut into 1/2-inch pieces (about 10 cups)
• 1 pound(s) Italian sausage, casings removed
• 2 large onions, chopped
• Kosher salt
• Pepper
• 1/4 cup(s) chopped fresh sage
• 1 cup(s) chopped fresh flat-leaf parsley
• 3 1/2 cup(s) low-sodium chicken broth

Heat oven to 400 degrees F. Oil a 3-quart baking dish. Place the bread on a rimmed baking sheet and bake until lightly golden brown, 15 to 20 minutes. Transfer the bread to a large bowl.

Directions

1.  Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add the sausage and cook, breaking it up with a spoon, until no longer pink, 4 to 5 minutes. Transfer the sausage to a medium bowl.

2.  Return the skillet to medium heat. Add the onions, remaining 3 tablespoons oil, 1 teaspoon salt, and 1/2 teaspoon pepper and cook, covered, stirring occasionally, until very tender and beginning to turn golden brown, 15 to 20 minutes.

3.  Return the sausage to the skillet along with the sage and cook, stirring, for 3 minutes. Remove from heat, then stir in the parsley.

4.  Pour the broth over the toasted bread and toss until nearly absorbed. Add the sausage-onion mixture and mix to combine. Transfer to the prepared baking dish and bake until golden brown and crisp, 12 to 15 minutes.

Make Ahead: Prepare the stuffing, but do not bake. Refrigerate it in the baking dish for up to 1 day. To serve, bring the stuffing to room temperature and bake as directed.

Read more: Sausage and Herb Stuffing Recipe - Woman's Day