Joi's Cooking Stuffing

2½ pounds (about 2 loaves) high-quality sandwich bread or soft Italian or French bread, cut into ¾-inch dice (about 5 quarts) 8 tablespoons (1 stick) unsalted butter 1½ pounds sage sausage, removed from casings 1 large onion, finely chopped (about 2 cups) 4 large stalks celery, finely chopped (about 2 cups) 2 medium cloves garlic, minced or grated on a Microplane (about 2 teaspoons) ¼ cup minced fresh sage (or 2 teaspoons dried sage) 4 cups homemade or low-sodium canned chicken or turkey stock 3 large eggs ¼ cup minced fresh parsley Kosher salt and freshly ground black pepper

Joi Ito's Cooking