Ingredients:

  • 12 cups Stale/Dried Bread Cubes (Sourdough or Ciabatta)
  • 1 lb Good Quality Pork Sausage Meat (casings removed)
  • 1/2 cup Unsalted Butter (1 stick), divided
  • 1 large Yellow Onion, finely diced
  • 3 stalks Celery Stalks, finely diced
  • 4 cloves Garlic Cloves, minced
  • 2 Tbsp Fresh Sage Leaves, finely chopped
  • 1 Tbsp Fresh Thyme Leaves (leaves stripped from the stem)
  • 1/4 cup Fresh Parsley, chopped
  • 3–4 cups Low-Sodium Chicken or Turkey Stock, warmed
  • 2 Large Eggs, lightly beaten
  • 1 tsp Kosher Salt, or to taste
  • 1/2 tsp Freshly Ground Black Pepper, or to taste

Instructions:

  1. Dry the Bread: Spread the bread cubes evenly onto a large sheet pan. Leave them out at room temperature for at least 1 hour, or lightly toast them in a 350°F (175°C) oven for 10–15 minutes until just dried out but not browned.
  2. Transfer: Place the dried bread cubes into the extra-large mixing bowl.
  3. Brown the Sausage: In the large skillet over medium-high heat, crumble and cook the sausage meat until fully browned. Break it up finely as it cooks.
  4. Drain Fat (Optional): If the sausage is excessively fatty, drain off all but 1-2 tablespoons of the rendered fat. Set the cooked sausage aside in a separate bowl.
  5. Sauté Aromatics: Reduce the heat to medium. Add the butter (1/2 cup) to the skillet, along with the diced onion and celery. Cook gently for 8–10 minutes, stirring occasionally, until the vegetables are soft and translucent.
  6. Add Herbs and Garlic: Stir in the minced garlic, chopped fresh sage, and fresh thyme. Cook for 1 minute until fragrant.
  7. Combine Cooked Elements: Scrape the sautéed vegetable mixture and any residual pan juices over the dried bread cubes. Add the reserved cooked sausage and fresh parsley. Toss gently to distribute the flavourings.
  8. Prepare the Binder: In a small bowl, whisk together the warmed stock, beaten eggs, salt, and pepper.
  9. Moisten the Stuffing: Pour the liquid mixture over the bread and sausage mixture in three additions, tossing gently after each addition. The bread should be thoroughly moistened and soft to the touch, but there should be no visible liquid pooling. Adjust stock quantity as needed.
  10. Transfer and Prep for Oven: Lightly butter or grease the 9x13-inch baking dish. Transfer the stuffing mixture to the dish, packing it gently (do not compress too tightly).
  11. Bake (Covered): Cover the dish tightly with foil. Bake in a preheated 375°F (190°C) oven for 25 minutes.
  12. Bake (Uncovered): Remove the foil and continue baking for another 15–20 minutes, or until the top is golden brown and crispy, and the internal temperature registers 165°F (74°C).
  13. Rest and Serve: Let the stuffing rest for 10 minutes before serving.