Sausage stuffing is a Thanksgiving classic, though the ingredients are something of a free-for-all after bread and sausage. This is a simpler, more vegetable-forward take with broccoli rabe (one of sausage’s oldest friends). GET THE RECIPE ►►
INGREDIENTS
1 1/4 to 1 1/2 pounds bread of your choice (see headnote), torn into 1 ½–inch pieces
5 quarts water
2 bunches broccoli rabe, rough chopped
1 pound hot Italian sausage links, casings removed
2 tablespoons plus 1 teaspoon kosher salt, divided
8 tablespoons (1 stick) unsalted butter, divided
1 large yellow onion, diced (about ½-inch pieces)
3 large eggs
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