Italian Bread & Sausage Stuffing

This stuffing doesn't stop at bread, sausage and the usual lineup of aromatic vegetables; Marsala, fresh thyme and the optional chopped turkey liver give it deep, rich flavor. For instructions on baking the stuffing, see Stuffed Roast Turkey.

• 14 cups Italian bread, like ciabatta, cut into 1/2- to 3/4-inch cubes (about 3 loaves)
• 1/3 cup olive oil
• 2 lb. bulk sweet Italian sausage (or stuffed sausage, casings removed)
• 1 turkey liver, finely chopped (optional)
• 2 large yellow onions, cut into 1/4-inch dice
• 5 large ribs celery, cut into 1/4-inch dice
• 8 cloves garlic, finely chopped
• 1 Tbs. plus 1 tsp. fresh thyme leaves (or 1-1/2 tsp. dried)
• 1 Tbs. dried sage
• 1-1/2 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1 cup sweet Marsala wine

Pile the bread cubes into a very large bowl and set aside. Set a large sauté pan over medium heat and add the olive oil, half of the sausage, and the chopped turkey liver (if using). Cook, breaking up the sausage with a wooden spoon or spatula into 1/2- to 1-inch bits, until light brown, about 5 minutes. With a slotted spoon, transfer the sausage to the bowl of cubed bread; repeat with the remaining sausage. In the fat left in the pan, sauté the onions, celery, and garlic until the onions are translucent and just beginning to brown, 8 to 10 minutes. Stir in the thyme, sage, salt, and pepper, cook 1 minute, and then add the mixture to the cubed bread.

With the pan off the heat, carefully pour in the Marsala. Keep your face away from the pan as the wine will sputter. (It’s unlikely that Marsala will ignite, but if it does, just back off and let it burn for a few seconds until the alcohol has cooked off.) Set the pan over medium heat and bring the liquid to a boil, stirring to scrape up any flavorful bits in the pan. Boil for 2 minutes and then add the Marsala to the bread mixture; stir until well combined. Taste and add salt and pepper if needed.

NOTE: You’ll have enough of the stuffing to fill a 12- to 14- pound turkey and a 9x13-inch baking dish. See the corresponding recipe for Stuffed Roast Turkey for instructions on how to prepare and stuff the turkey and how to bake the stuffing.

Rustic Bread Stuffing with Dried Cranberries, Hazelnuts & Oyster Mushrooms

Classic oyster stuffing gets reinterpreted without seafood—oyster mushrooms bring fabulous texture and flavor to this chunky, savory side.

• 3 Tbs. extra-virgin olive oil; more for the pan
• 2/3 cup dried cranberries
• Loaf of rustic bread (1 to 1-1/4 lb.)
• Kosher salt and freshly ground black pepper
• 4 oz. (1/2 cup) unsalted butter
• 1/2 cup finely chopped shallots
• 1 lb. oyster mushrooms, stems trimmed, torn into strips
• 2/3 cup toasted, chopped hazelnuts (see tip)
• 1/3 cup chopped fresh flat-leaf parsley
• 1/4 cup thinly sliced fresh chives
• 2 Tbs. chopped fresh thyme
• 2 tsp. finely grated orange zest
• 2 cups turkey or chicken broth (homemade or lower-salt store-bought)

Tip:

To toast hazelnuts, spread them in a single layer on a baking sheet. Bake in a 350°F oven for 14 to 18 minutes, stirring every 5 minutes, until lightly browned. While still warm, rub them against each other in a clean dishtowel to remove the papery skins.

Heat the oven to 375°F. Oil a 9x13-inch baking dish. Put the cranberries in a bowl and cover with hot water. Let stand 15 minutes; drain.

Remove the crust from the bread and cut the bread into 3/4-inch chunks. In a large bowl, combine the bread, olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper. Arrange the bread cubes in a single layer on a rimmed baking sheet. Toast, tossing occasionally, until golden, about 20 minutes. Remove the bread from the oven and reduce the oven temperature to 350°F.

Melt the butter in a 12-inch skillet over medium-high heat. Add the shallots and cook until softened, 1 to 2 minutes. Add the mushrooms and cook, stirring occasionally, until softened and lightly browned, 8 to 10 minutes. Season with 1/2 tsp. salt and 1/4 tsp. pepper.

In a large bowl mix the bread, cranberries, mushroom-shallot mixture, hazelnuts, parsley, chives, thyme, and orange zest. Stir in the broth. Toss well to combine; the bread should absorb most of the broth. Season to taste with salt and pepper. Spread the stuffing in the prepared dish and cover with foil. Bake for 25 minutes; then remove the foil and bake until crusty and golden, about 35 minutes more.

Bread Stuffing with Fresh Herbs

Especially on Thanksgiving, skip the packaged stuffing mix and use day-old bread and fresh herbs for great flavor.For a homemade holiday, visit the Guide to Thanksgiving Dinner for hundreds of recipes for turkey, pie, stuffing, and sides. Feeling inspired? Use the Bread Stuffing Recipe Maker to create a custom bread stuffing recipe.

• 1 lb. crusty Italian or French bread, cut into 1/2-inch cubes (10 to 12 cups)
• 2 oz. (4 Tbs.) unsalted butter; more for the pan
• 2 medium-large yellow onions, cut into medium dice
• 2 medium celery stalks (or 3 celery heart stalks), cut into medium dice (3/4 cup)
• 2 to 3 cups lower-salt chicken broth
• 1/3 cup finely chopped fresh flat-leaf parsley
• 1 Tbs. finely chopped fresh sage
• 1 Tbs. finely chopped fresh thyme
• 2 large eggs, lightly beaten
• Kosher salt and freshly ground black pepper

Tip:

For the best stuffing, let the bread dry overnight so it can absorb all the other delicious flavors that make it stuffing; toasting the bread also boosts flavor.

Spread the bread cubes in a single layer on a large rimmed baking sheet. Let dry overnight.

Position a rack in the center of the oven and heat the oven to 400°F. Bake the bread cubes until light golden-brown, 12 to 15 minutes.

Heat the butter in a 12-inch skillet over medium-high heat. Add the onions and celery and cook, stirring occasionally, until soft but not browned, 6 to 8 minutes. Let cool. (The recipe may be prepared to this point up to 6 hours ahead.)

In a large bowl, mix the bread cubes with the cooked vegetables, 2 cups of the broth, the parsley, sage, thyme, eggs, 3/4 tsp. salt, and 1/2 tsp. pepper. If the liquid isn’t immediately absorbed by the bread, toss occasionally for a few minutes until it is. If the liquid is immediately absorbed, toss in another 1/2 cup broth. The bread should be moist but not soggy. If necessary, add the remaining 1/2 cup broth.

Butter a 3-quart baking dish (13x9-inch works well). Transfer the bread mixture to the dish, cover with foil, and bake at 400°F until heated through, 25 to 30 minutes. Remove the foil and continue to bake until the top is slightly browned and crusty, about 20 minutes more.

Sourdough Stuffing with Oysters and Bacon

This San Francisco-inspired stuffing is based on the classic Hangtown Fry, complemented of course by sourdough bread. Want to create your own customized Thanksgiving stuffing recipe? Use the Stuffing Recipe Maker.

• One 14- to 16-oz. loaf sourdough bread
• 3/4 lb. bacon, diced
• 1-1/2 cups chopped celery
• 1-1/2 cups chopped onion
• 3/4 cup sliced leeks
• 1/2 cup fresh shucked oysters, drained and coarsely chopped
• 1/2 cup chopped fresh, flat-leaf parsley
• 3 Tbs. chopped fresh sage
• 2 Tbs. chopped fresh thyme
• Kosher salt
• Ground black pepper
• 2 cups turkey or chicken broth, more as needed
• 1/4 cup melted unsalted butter or extra virgin olive oil
• 2 large eggs, lightly beaten
• Vegetable oil or cooking spray, for baking dish

Tear or cut the bread into 3/4-inch pieces until you have 8 to 10 cups. If working a day ahead, lay the pieces out on a rack and leave them uncovered on the counter to dry overnight. Otherwise, spread the bread out on a rimmed baking sheet and bake in a 275° F oven, stirring every 10 minutes or so, until it is crisp and mostly dry; it will continue to dry a bit as it cools. Depending on how moist the bread is to begin with, oven-drying takes 15 to 45 minutes.


In a large skillet, cook the bacon over medium heat, stirring occasionally, until browned and fully cooked. Add the celery, onions, and leeks and cook, stirring occasionally, until they're slightly softened but still have some crunch. Transfer to a large mixing bowl and stir in the oysters.


Add the bread to the large mixing bowl, along with the parsley, sage, and thyme, and toss well. Add salt and pepper to taste.


Pour 2 cups of the broth over the stuffing. If the liquid isn't immediately absorbed and pools at the bottom of the bowl, you should have enough; just toss the mixture occasionally for a few minutes until the liquid is absorbed. At first, the bread cubes may feel wet on the outside and still be dry on the inside, but they'll even out as the stuffing cooks.If the bread immediately sucks up the initial 2 cups of liquid, add another 1/2 cup of broth and taste the mixture. The bread should be moist but not soggy. Add up to another 1/2 cup of broth if necessary.


Taste the mixture and add salt and pepper as needed. If the mixture doesn’t taste as rich as you’d like, add enough melted butter or olive oil to suit your taste. Once you’re satisfied with the flavor of the mixture, stir in the beaten eggs.


Heat the oven to 375°F. Lightly grease a 9x13-inch baking dish with oil or cooking spray. Spread the stuffing in the dish, cover tightly with foil, and bake until heated through, about 30 minutes. Remove the foil and continue to bake until the top is lightly browned and crisp, another 20 to 30 minutes.

Sausage-Maple Bread Stuffing

• 1-1/2 lb. dense, chewy bread, cut into 3/4-inch cubes (about 13 cups)
• 5 oz. (10 Tbs.) unsalted butter, softened
• 1/3 cup chopped fresh thyme leaves (from about 1 oz. thyme sprigs)
• 1/3 cup chopped fresh sage leaves (from about 3/4 oz. sage sprigs)
• 3/4 tsp. poultry seasoning
• 3 cups medium-diced yellow onion (2 medium)
• 3 cups medium-diced celery (6 large stalks)
• 7-1/2 cups low-salt chicken broth
• 2 bay leaves
• 1 smoked ham hock (about 1 lb.)
• 1 lb. bulk pork breakfast sausage
• 1/3 cup maple syrup
• 1-1/2 tsp. freshly ground black pepper
• Kosher salt

Lay the bread cubes in a single layer on two baking sheets. Leave out to dry completely at room temperature, tossing once or twice, for about 2 days.

Position a rack in the center of the oven and heat the oven to 375°F.

In a heavy-based, 8-qt. stockpot or Dutch oven, melt 5 Tbs. of the butter over medium heat until it begins to foam. Stir in the thyme, sage, and poultry seasoning and cook just enough to coat the herbs and season the butter, 30 to 60 seconds. Stir in the onions and celery and cook, stirring occasionally, until soft and fragrant, about 15 minutes. Add the chicken broth, bay leaves, and ham hock and bring to a boil over high heat. Reduce the heat to medium low and simmer until the liquid reduces by one-third, about 30 minutes.

Meanwhile, put the sausage on a rimmed baking sheet and break it into quarter-size chunks. Roast until cooked through, about 15 minutes. Let cool, and then chop the sausage into smaller bits.

Add the sausage to the broth and simmer just to allow the flavors to meld, about 5 minutes. Remove the ham hock and bay leaves. Discard the bay leaves and set the hock aside to cool. Stir the dried bread, several cups at a time, into the broth until all of the broth is absorbed and the bread cubes are well moistened. Stir in the maple syrup, pepper, and the remaining 5 Tbs. butter.

When the hock is cool enough to handle, pick off the meat, chop it into small pieces, and add to the stuffing. Season to taste with salt if necessary (depending on the sausage and ham hock, both of which are salty, there may already be enough).

Transfer the stuffing to a 9x13-inch baking dish and bake uncovered at 375°F until heated through and crisp on top, about 20 minutes if freshly made, or about 30 minutes if made ahead.

Herbed Bread Dressing with Bacon, Chestnuts & Prunes

Give your guests the savory, textured stuffing they want, but stud it with the unexpected: chestnuts, bacon, and prunes.

• 1 1-lb. loaf dense French baguette or artisan-style Italian bread, cut into 3/4-inch cubes (10 to 12 cups)
• 1 lb. thick-sliced bacon, cut into medium dice
• 2 medium yellow onions, cut into medium dice (about 3 cups)
• 2 large ribs celery, cut into medium dice (1 cup)
• 7 to 8 oz. roasted whole jarred chestnuts, crumbled into small pieces
• 3/4 cup coarsely chopped pitted prunes
• 1/3 cup chopped fresh flat-leaf parsley
• 2 Tbs. chopped fresh sage
• 1 Tbs. lightly chopped fresh thyme
• 1/2 tsp. freshly ground black pepper
• 2 cups homemade or low-salt chicken broth
• 2 large eggs

Put the bread cubes on a wire rack and let them dry completely overnight.

Adjust an oven rack to a lower-middle position and heat the oven to 375°F. Put the bread cubes in a large bowl. Lightly grease a 9x13-inch baking dish with a little oil or cooking spray.

In a 12-inch skillet over medium heat, cook the bacon until crisp, 15 to 20 min. Transfer the bacon with a slotted spoon to a plate lined with paper towels. Add the onions and celery to the bacon fat in the skillet and cook until softened, 8 to 10 min.

Transfer the onions and celery to the bowl of bread cubes. Add the bacon, chestnuts, prunes, parsley, sage, thyme, and pepper. Whisk the chicken broth and eggs together and add them to the dressing mixture; toss to combine. If there’s liquid in the bottom of the bowl, let the dressing sit, tossing frequently, until the liquid is absorbed, 3 to 5 min.

Spread the mixture evenly in the baking dish, cover with foil, and bake until completely heated through, about 30 min. Remove the foil and continue to bake until the dressing is lightly golden brown and crisp on top, about another 20 min.

Italian Bread & Sausage Stuffing

This stuffing doesn't stop at bread, sausage and the usual lineup of aromatic vegetables; Marsala, fresh thyme and the optional chopped turkey liver give it deep, rich flavor. For instructions on baking the stuffing, see Stuffed Roast Turkey.

• 14 cups Italian bread, like ciabatta, cut into 1/2- to 3/4-inch cubes (about 3 loaves)
• 1/3 cup olive oil
• 2 lb. bulk sweet Italian sausage (or stuffed sausage, casings removed)
• 1 turkey liver, finely chopped (optional)
• 2 large yellow onions, cut into 1/4-inch dice
• 5 large ribs celery, cut into 1/4-inch dice
• 8 cloves garlic, finely chopped
• 1 Tbs. plus 1 tsp. fresh thyme leaves (or 1-1/2 tsp. dried)
• 1 Tbs. dried sage
• 1-1/2 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1 cup sweet Marsala wine

Pile the bread cubes into a very large bowl and set aside. Set a large sauté pan over medium heat and add the olive oil, half of the sausage, and the chopped turkey liver (if using). Cook, breaking up the sausage with a wooden spoon or spatula into 1/2- to 1-inch bits, until light brown, about 5 minutes. With a slotted spoon, transfer the sausage to the bowl of cubed bread; repeat with the remaining sausage. In the fat left in the pan, sauté the onions, celery, and garlic until the onions are translucent and just beginning to brown, 8 to 10 minutes. Stir in the thyme, sage, salt, and pepper, cook 1 minute, and then add the mixture to the cubed bread.

With the pan off the heat, carefully pour in the Marsala. Keep your face away from the pan as the wine will sputter. (It’s unlikely that Marsala will ignite, but if it does, just back off and let it burn for a few seconds until the alcohol has cooked off.) Set the pan over medium heat and bring the liquid to a boil, stirring to scrape up any flavorful bits in the pan. Boil for 2 minutes and then add the Marsala to the bread mixture; stir until well combined. Taste and add salt and pepper if needed.

NOTE: You’ll have enough of the stuffing to fill a 12- to 14- pound turkey and a 9x13-inch baking dish. See the corresponding recipe for Stuffed Roast Turkey for instructions on how to prepare and stuff the turkey and how to bake the stuffing.

Sourdough Bread Stuffing with Pecans & Cranberries

This buttery sourdough stuffing can be made vegetarian-friendly by swapping out chicken broth for vegetable broth.Want to get creative? Create your own bread stuffing recipe with the Bread Stuffing Recipe Maker.

• 1 16-oz. loaf sourdough bread
• 1 cup chopped celery
• 2 cups chopped onion
• 1/2 cup dried cranberries
• 1/2 cup pecans, lightly toasted and coarsely chopped
• 2 Tbs. melted unsalted butter
• 1/2 cup chopped fresh flat-leaf parsley
• 3 Tbs. chopped fresh sage
• 2 Tbs. chopped fresh thyme
• 3 cups low-salt turkey or chicken broth (homemade or canned)
• 3/4 tsp. kosher salt; more as needed
• freshly ground black pepper
• 1/4 cup melted unsalted butter (optional)
• 2 large eggs, lightly beaten
• vegetable oil or cooking spray, for baking dish

Tear or cut the bread into 3/4-inch pieces until you have 8 to 10 cups. If working a day ahead, lay the pieces out on a rack and leave them uncovered on the counter to dry overnight. Otherwise, spread the bread out on a rimmed baking sheet and bake in a 275° F oven, stirring every 10 minutes or so, until it is crisp and mostly dry; it will continue to dry a bit as it cools. Depending on how moist the bread is to begin with, oven-drying takes 15 to 45 minutes.

Heat the 2 Tbs. olive oil in a large covered skillet over medium-low heat. Add the celery and onions and cook, stirring occasionally, until they're slightly softened but still have some crunch. Transfer to a large mixing bowl and stir in dried cranberries and pecans.

Add the bread to the large mixing bowl, along with the flat-leaf parsley, sage, and thyme, and toss well. Add salt and pepper to taste.

Pour 2 cups of the broth over the stuffing. If the liquid isn't immediately absorbed and pools at the bottom of the bowl, you have enough; just toss the mixture occasionally for a few minutes until the liquid is absorbed. At first, the bread cubes may feel wet on the outside and still be dry on the inside, but they'll even out as the stuffing cooks. If the bread immediately sucks up the initial 2 cups of liquid, add another 1/2 cup of broth and taste the mixture. The bread should be moist but not soggy. Add up to another 1/2 cup of broth if necessary.

Taste the mixture and add salt and pepper as needed. If the mixture doesn't taste as rich as you'd like, add enough melted unsalted butter to suit your taste. Once you're satisfied with the flavor of the mixture, stir in the beaten eggs.

Heat the oven to 375° F. Lightly grease a 9x13-inch baking dish with oil or cooking spray. Spread the stuffing in the dish, cover tightly with foil, and bake until heated through, about 30 minutes. Remove the foil and continue to bake until the top is lightly browned and crisp, another 20 to 30 minutes.

Italian Bread & Sausage Stuffing

This stuffing doesn't stop at bread, sausage and the usual lineup of aromatic vegetables; Marsala, fresh thyme and the optional chopped turkey liver give it deep, rich flavor. For instructions on baking the stuffing, see Stuffed Roast Turkey.

• 14 cups Italian bread, like ciabatta, cut into 1/2- to 3/4-inch cubes (about 3 loaves)
• 1/3 cup olive oil
• 2 lb. bulk sweet Italian sausage (or stuffed sausage, casings removed)
• 1 turkey liver, finely chopped (optional)
• 2 large yellow onions, cut into 1/4-inch dice
• 5 large ribs celery, cut into 1/4-inch dice
• 8 cloves garlic, finely chopped
• 1 Tbs. plus 1 tsp. fresh thyme leaves (or 1-1/2 tsp. dried)
• 1 Tbs. dried sage
• 1-1/2 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1 cup sweet Marsala wine

Pile the bread cubes into a very large bowl and set aside. Set a large sauté pan over medium heat and add the olive oil, half of the sausage, and the chopped turkey liver (if using). Cook, breaking up the sausage with a wooden spoon or spatula into 1/2- to 1-inch bits, until light brown, about 5 minutes. With a slotted spoon, transfer the sausage to the bowl of cubed bread; repeat with the remaining sausage. In the fat left in the pan, sauté the onions, celery, and garlic until the onions are translucent and just beginning to brown, 8 to 10 minutes. Stir in the thyme, sage, salt, and pepper, cook 1 minute, and then add the mixture to the cubed bread.

With the pan off the heat, carefully pour in the Marsala. Keep your face away from the pan as the wine will sputter. (It’s unlikely that Marsala will ignite, but if it does, just back off and let it burn for a few seconds until the alcohol has cooked off.) Set the pan over medium heat and bring the liquid to a boil, stirring to scrape up any flavorful bits in the pan. Boil for 2 minutes and then add the Marsala to the bread mixture; stir until well combined. Taste and add salt and pepper if needed.

NOTE: You’ll have enough of the stuffing to fill a 12- to 14- pound turkey and a 9x13-inch baking dish. See the corresponding recipe for Stuffed Roast Turkey for instructions on how to prepare and stuff the turkey and how to bake the stuffing.

Sausage-Maple Bread Stuffing

• 1-1/2 lb. dense, chewy bread, cut into 3/4-inch cubes (about 13 cups)
• 5 oz. (10 Tbs.) unsalted butter, softened
• 1/3 cup chopped fresh thyme leaves (from about 1 oz. thyme sprigs)
• 1/3 cup chopped fresh sage leaves (from about 3/4 oz. sage sprigs)
• 3/4 tsp. poultry seasoning
• 3 cups medium-diced yellow onion (2 medium)
• 3 cups medium-diced celery (6 large stalks)
• 7-1/2 cups low-salt chicken broth
• 2 bay leaves
• 1 smoked ham hock (about 1 lb.)
• 1 lb. bulk pork breakfast sausage
• 1/3 cup maple syrup
• 1-1/2 tsp. freshly ground black pepper
• Kosher salt

Lay the bread cubes in a single layer on two baking sheets. Leave out to dry completely at room temperature, tossing once or twice, for about 2 days.

Position a rack in the center of the oven and heat the oven to 375°F.

In a heavy-based, 8-qt. stockpot or Dutch oven, melt 5 Tbs. of the butter over medium heat until it begins to foam. Stir in the thyme, sage, and poultry seasoning and cook just enough to coat the herbs and season the butter, 30 to 60 seconds. Stir in the onions and celery and cook, stirring occasionally, until soft and fragrant, about 15 minutes. Add the chicken broth, bay leaves, and ham hock and bring to a boil over high heat. Reduce the heat to medium low and simmer until the liquid reduces by one-third, about 30 minutes.

Meanwhile, put the sausage on a rimmed baking sheet and break it into quarter-size chunks. Roast until cooked through, about 15 minutes. Let cool, and then chop the sausage into smaller bits.

Add the sausage to the broth and simmer just to allow the flavors to meld, about 5 minutes. Remove the ham hock and bay leaves. Discard the bay leaves and set the hock aside to cool. Stir the dried bread, several cups at a time, into the broth until all of the broth is absorbed and the bread cubes are well moistened. Stir in the maple syrup, pepper, and the remaining 5 Tbs. butter.

When the hock is cool enough to handle, pick off the meat, chop it into small pieces, and add to the stuffing. Season to taste with salt if necessary (depending on the sausage and ham hock, both of which are salty, there may already be enough).

Transfer the stuffing to a 9x13-inch baking dish and bake uncovered at 375°F until heated through and crisp on top, about 20 minutes if freshly made, or about 30 minutes if made ahead.

Southwestern Cornbread Stuffing

Bell pepper, scallions, cumin and chili powder give this stuffing a Southwestern accent; it's a perfect partner for a Grill-Roasted Turkey. Use the Stuffing Recipe Maker to create your own customized stuffing recipe.

• One 14- to 16-oz. loaf freshly baked cornbread, cooled completely
• 3/4 lb. sweet Italian sausage, casings removed and crumbled
• 2 cups chopped onion
• 1 cups chopped celery
• 1 cup diced red bell pepper
• 1/2 cup chopped fresh, flat-leaf parsley
• 1/2 cup chopped scallions
• 1 Tbs. chopped fresh oregano
• 2 tsp. cumin seeds, toasted in a dry skillet for 2 to 3 minutes until fragrant
• 1 tsp. chili powder
• Kosher salt
• Ground black pepper
• 2 cups turkey or chicken broth, more as needed
• 1/4 cup melted unsalted butter or extra virgin olive oil (optional)
• 2 large eggs, lightly beaten
• Vegetable oil or cooking spray, for baking dish

Break the cornbread into roughly 3/4-inch chunks. You should have about 8 to 10 cups. Set aside.


In a large skillet, cook the sausage over medium heat, stirring occasionally, until browned and fully cooked. Add the onions, celery, and red bell peppers and cook, stirring occasionally, until they're slightly softened but still have some crunch. Transfer to a large mixing bowl.


Add the bread to the large mixing bowl, along with the parsley, scallions, oregano, cumin seeds, and chili powder, and toss well. Add salt and pepper to taste.


Pour 2 cups of the broth over the stuffing. If the liquid isn't immediately absorbed and pools at the bottom of the bowl, you should have enough; just toss the mixture occasionally for a few minutes until the liquid is absorbed. At first, the bread cubes may feel wet on the outside and still be dry on the inside, but they'll even out as the stuffing cooks.


If the bread immediately sucks up the initial 2 cups of liquid, add another 1/2 cup of broth and taste the mixture. The bread should be moist but not soggy. Add up to another 1/2 cup of broth if necessary.


Taste the mixture and add salt and pepper as needed. If the mixture doesn’t taste as rich as you’d like, add enough melted butter or olive oil to suit your taste. Once you’re satisfied with the flavor of the mixture, stir in the beaten eggs.


Heat the oven to 375°F. Lightly grease a 9x13-inch baking dish with oil or cooking spray. Spread the stuffing in the dish, cover tightly with foil, and bake until heated through, about 30 minutes. Remove the foil and continue to bake until the top is lightly browned and crisp, another 20 to 30 minutes.

Quinoa Salad with Apples, Walnuts, Dried Cranberries, and Gouda

With its dried fruit, walnuts, and apples, this sweet-and-savory dish is reminiscent of a Waldorf salad. It’s a great meat-free lunch or side dish for dinner.

• 1-1/2 cups quinoa, preferably red
• Sea salt
• 5 Tbs. extra-virgin olive oil; more as needed
• 1 large red onion, quartered lengthwise and thinly sliced crosswise
• 2 Tbs. balsamic vinegar
• 4 oz. arugula, trimmed and thinly sliced (about 3 cups)
• 4 oz. aged Gouda, finely diced (about 1 cup)
• 3 medium celery stalks, thinly sliced
• 1 large, crisp apple, such as Fuji or Pink Lady, cut into 1/2-inch dice
• 1 cup walnuts, coarsely chopped
• 1 cup finely diced fennel
• 3/4 cup dried cranberries
• 3 Tbs. sherry vinegar
• Freshly ground black pepper

In a bowl, rinse the quinoa with water, rubbing it between your fingers for about 10 seconds. Drain and transfer it to a 3-quart pot. Add 2-1/2 cups water and 1/2 tsp. sea salt and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, covered, until the quinoa is tender but still delicately crunchy, about 15 minutes.


Drain the quinoa and return it to the pot. Cover and let the quinoa rest for 5 minutes; then fluff it with a fork. Let cool to room temperature.


While the quinoa cooks, heat 2 Tbs. of the olive oil in a 12-inch nonstick skillet over medium-high heat. Add the onion and a pinch of salt; cook, stirring frequently, until tender and brown around the edges, 6 to 8 minutes. Add the balsamic vinegar and toss with the onions until the vinegar cooks away, about 1 minute. Remove from the heat and let cool to room temperature.


In a large bowl, mix the quinoa, onions, arugula, cheese, celery, apple, walnuts, fennel, and cranberries.


In a small bowl, whisk the remaining 3 Tbs. olive oil with the sherry vinegar, 1/2 tsp. sea salt, and a few grinds of pepper. Add the dressing to the salad and gently mix it in. Let rest a moment; then season to taste with salt and pepper. Add more olive oil if the salad seems dry.