Classic Sage and Sausage Stuffing (Dressing)

2 ½ pounds (1.25kg) high-quality sandwich bread or soft Italian or French bread (about 2 loaves), cut into ¾-inch dice (about 5 quarts)

8 tablespoons butter (1 stick; 4 ounces; 115g)

1 ½ pounds (680g) sage sausage, removed from casing

1 large onion, finely chopped (about 12 ounces; 350 g)

4 large ribs celery, finely chopped (about 12 ounces; 350g)

2 cloves garlic, minced or grated on a Microplane grater

¼ cup minced fresh sage leaves (or 2 teaspoons dried sage leaves)

Kosher salt and freshly ground black pepper, if needed (see note)

1 quart low-sodium homemade or store-bought low-sodium chicken or turkey stock ( 4 cups; 1L), divided

3 large eggs

¼ cup minced parsley leaves, divided

Directions at seriouseats.com

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