Active Time

　　1/2 hour

　　Total Time

　　1 1/2 hours

　　In Epi's 3-Ingredient Recipes series, we show you how to make great food with just three ingredients (plus staples like oil, salt, and pepper).

　　Cranberry-nut bread and sweet Italian sausage pack a surprising amount of flavor into this super-simple stuffing.

　　

Ingredients

Serves 8–10

　　1 tablespoon olive oil, plus more for pan

　　1 1/2 pounds sweet Italian sausage, casing removed

　　3 large celery stalks, sliced crosswise into 1/4" pieces (about 2 cups); plus whole leaves for serving (optional)

　　2 (1-pound) loaves cranberry-nut bread, cut into 1" cubes

　　1 1/2 teaspoons kosher salt

　　1 teaspoon freshly ground black pepper

　　

Step 1

Preheat oven to 350°F. Oil a 3-qt. baking dish. Heat remaining 1 Tbsp. oil in a large skillet over high. Cook sausage, breaking up into pieces with the back of a spoon, until just beginning to brown, about 5 minutes. Add sliced celery and continue to cook, stirring often, until sausage is cooked through, 5–7 minutes. Transfer sausage mixture with drippings to a large bowl. Add bread and toss to combine.

　　

Step 2

Add 2 cups water to hot skillet; heat over medium-high, scraping up brown bits with a spoon; season with salt and pepper. Pour over bread mixture, then toss to combine. Transfer to prepared baking dish and cover tightly with foil.

　　

Step 3

Bake stuffing 40 minutes. Uncover and continue to bake until top is lightly browned and crisp, 20–25 minutes more. Top with celery leaves, if desired.

　　

Do Ahead

Step 4

Stuffing can be made 4 hours ahead; store at room temperature and rewarm before serving.