Ingredients:

  • 1 loaf (approx. 1 lb/450g) stale white bread, crusts removed, cut into 1/2-inch cubes
  • 1/2 cup (1 stick/113g) unsalted butter, plus extra for greasing
  • 2 large yellow onions, finely chopped
  • 2 cloves garlic, minced
  • 1 lb (450g) pork sausage meat, removed from casings
  • 1/2 cup (packed) fresh sage leaves, finely chopped
  • 1/4 cup (packed) fresh parsley, finely chopped
  • 2 large eggs, lightly beaten
  • 1 cup (240ml) chicken broth, low sodium
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon salt (or to taste)
  • 1/4 cup (60ml) dry sherry or white wine (optional)

Instructions:

  1. Cube the stale bread and spread it out on a baking sheet. Let it air dry while you prepare the other ingredients.
  2. Melt butter in a large skillet over medium heat. Add the chopped onions and cook until softened and lightly browned, about 10-12 minutes. Add minced garlic and cook for another minute until fragrant.
  3. Add the sausage meat to the skillet and break it up with a spoon. Cook until browned, about 8-10 minutes. Drain off any excess fat.
  4. In a large mixing bowl, combine the dried bread cubes, sautéed onions and garlic, browned sausage, chopped sage, and chopped parsley.
  5. In a separate bowl, whisk together the beaten eggs, chicken broth, salt, pepper, and optional sherry/wine.
  6. Pour the wet ingredients over the bread mixture and gently toss until everything is evenly moistened. Be careful not to overmix.
  7. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish with butter. Spread the stuffing mixture evenly into the prepared dish.
  8. Bake for 35-40 minutes, or until the top is golden brown and the stuffing is heated through. Let cool slightly before serving.