Ingredients:

  • 1 large (1.2 kg) loaf quality Sourdough bread, crusts on, cut into 1-inch cubes (must be stale or thoroughly dried)
  • 2 Tbsp (30 ml) Neutral oil (such as grapeseed or vegetable oil), divided
  • 1 cup (225 g) Unsalted butter, divided
  • 1 pound (450 g) high-quality Italian mild sausage or Sage breakfast sausage, casings removed
  • 2 large Yellow onions, finely diced
  • 3 ribs Celery, finely diced
  • 8 oz (225 g) Wild mushrooms (or cremini/baby bella), sliced
  • 4 cloves Garlic, minced
  • 2 Tbsp (8 g) Fresh sage, chopped finely
  • 1 Tbsp (4 g) Fresh thyme leaves
  • 1 Tbsp (15 g) Kosher salt (or to taste)
  • 1 tsp (5 g) Freshly cracked black pepper
  • 4 large Eggs, lightly whisked
  • 3–4 cups (710 ml – 950 ml) Low-sodium chicken or turkey stock (preferably homemade)
  • 1/2 cup (60 g) Fresh parsley, chopped (for mix-in and garnish)

Instructions:

  1. Prepare and Dry the Bread: Cube the sourdough bread into even, 1-inch pieces. Spread the cubes in a single layer on two large baking sheets. Toss lightly with 1 Tbsp of the oil.
  2. Toast the Bread (Crucial Step): Bake the cubes in a preheated oven at 300°F (150°C) for 45–60 minutes, rotating halfway, until they are dried out and lightly golden, like large croutons. Remove and let cool slightly.
  3. Brown the Sausage: In a large skillet, melt 2 Tbsp of the butter over medium-high heat. Add the sausage, breaking it up with a spoon, and cook until browned and crisp. Drain off excess grease and transfer the sausage to a large mixing bowl.
  4. Sauté Aromatics: Return the skillet to the heat and add the remaining butter. Once melted, add the diced onion, celery, and mushrooms. Sauté for 8–10 minutes, stirring frequently, until the vegetables are softened and the mushrooms have caramelized lightly.
  5. Add Herbs & Garlic: Stir in the fresh sage, thyme, garlic, salt, and pepper. Cook for 1 minute until fragrant. Transfer the vegetable mixture immediately to the bowl with the sausage.
  6. Combine and Hydrate: Add the dried bread cubes to the bowl with the sautéed ingredients. Toss gently. Pour the lightly whisked eggs over the bread mixture and toss again. Gradually pour in 3 cups of the chicken/turkey stock, tossing constantly, until moistened but not saturated. Add the final cup only if needed. Stir in the chopped fresh parsley. Taste and adjust salt and pepper.
  7. Initial Bake (Covered): Grease the 13x9 inch baking dish generously with the remaining 1 Tbsp of oil or butter. Spoon the stuffing mixture into the dish loosely (do not pack down tightly). Cover the dish tightly with foil. Bake in a preheated 375°F (190°C) oven for 30 minutes.
  8. Final Bake (Uncovered): Remove the foil and continue baking for 15–20 minutes until the top is deeply golden brown and crispy. Let the stuffing rest for 10 minutes before serving.