Savory and sweet sourdough stuffing is hearty and satisfying.
It works perfectly with the rest of your Thanksgiving feast.
Ingredients
1(1 1/2-lb.

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Morgan Hunt Glaze; Prop Stylist: Julia Bayless; Food Stylist: Sally McKay
Preheat oven to 375F.
Butter a large (3-quart) baking dish, and set aside.
Place bread cubes in a large heatproof bowl.

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Add sausage; cook, stirring occasionally, until browned and crumbly, about 4 minutes.
Transfer to bowl with bread.
Place skillet over medium-high heat, and add 4 tablespoons of the butter.

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Stir in parsley, sage, and thyme; cook until fragrant, about 30 seconds.
Transfer to bowl with bread and sausage.
Make butter-wine sauce:
Add wine to skillet, and increase heat to high.

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Cook, stirring occasionally, until wine is reduced to about 1/4 cup, about 3 minutes.
Pour over bread mixture, stirring to combine.
Let cool slightly, about 5 minutes.

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Add eggs:
Gently stir beaten eggs into bread mixture.
Bake stuffing:
Transfer mixture to prepared baking dish.
Bake, uncovered, in preheated oven until golden brown, about 40 minutes.

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Remove from oven; garnish with parsley, sage, and thyme.

Credit:Morgan Hunt Glaze; Prop Stylist: Julia Bayless; Food Stylist: Sally McKay

Credit:Morgan Hunt Glaze; Prop Stylist: Julia Bayless; Food Stylist: Sally McKay

Credit:Morgan Hunt Glaze; Prop Stylist: Julia Bayless; Food Stylist: Sally McKay