Name: The New Classic Stuffing
Yield: 8 Servings
Ingredients: ¾ cup (1½ sticks) unsalted butter, cut into pieces, divided, plus more; 10 cups coarsely torn sourdough bread, dried out overnight; ⅓ cup blanched hazelnuts; 3 tablespoons olive oil; 12 ounces hot or sweet Italian sausage, casings removed; 2 onions, chopped; 4 celery stalks, chopped; 1 fennel bulb, chopped; 2 tablespoons chopped sage; Kosher salt, freshly ground pepper; ½ cup dry white wine; 2 large eggs, beaten to blend; 2 cups turkey or chicken stock (preferably homemade), plus more

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Alex Lau

A protein like sausage lends the stuffing those all-important crispy bites, and the fat contributes essential flavor.

Recipe notes