Ingredients:

  • 2 kg (1 large loaf) Sourdough Bread, 1-inch cubes, dried out
  • 175 g (12 Tbsp) Unsalted Butter, divided
  • 450 g (1 lb) Mild Italian Pork Sausage, casings removed
  • 2 large Yellow Onions, finely diced
  • 4 ribs Celery, finely diced
  • 4 cloves Garlic, minced
  • 2 Tbsp Fresh Sage, finely chopped
  • 1 Tbsp Fresh Thyme, leaves only
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Cracked Black Pepper
  • 950 ml (4 cups) Low-Sodium Chicken Stock (plus more if needed)
  • 2 large Eggs, lightly whisked
  • 1/4 cup Fresh Parsley, chopped

Instructions:

  1. Cube the Bread: Cut the sourdough into 1-inch (2.5 cm) cubes. Spread the cubes in a single layer across a large baking sheet and leave them uncovered on the counter overnight (12–24 hours) to dry thoroughly. Alternatively, bake them in a 300°F (150°C) oven for 15 minutes.
  2. Brown the Sausage: Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the sausage meat, break it up, and cook until browned and cooked through. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the skillet.
  3. Sauté Aromatics: Reduce the heat to medium. Add the remaining butter (approx. 10 tablespoons) to the skillet. Add the diced onion and celery, and cook gently for 8–10 minutes until softened and translucent.
  4. Add Herbs and Garlic: Stir in the minced garlic, fresh sage, and thyme. Cook for 1 minute until fragrant. Do not burn the garlic.
  5. Deglaze: Add about 1/4 cup of chicken stock to the skillet and scrape up any browned bits (fond) from the bottom. Turn off the heat.
  6. Combine Solids: Place the dried bread cubes into the largest mixing bowl you have. Add the cooked sausage and the aromatic mixture from the skillet. Toss gently to combine.
  7. Prepare the Binder: In a separate bowl, whisk together the remaining chicken stock and the lightly beaten eggs. Add the chopped fresh parsley, salt, and pepper.
  8. Moisten and Rest: Pour the stock/egg mixture slowly over the bread mixture, tossing gently as you pour. Stop pouring when the bread is thoroughly moistened but still holds its shape. Let it sit for 10 minutes to allow the bread to absorb the liquid evenly.
  9. Taste and Adjust: Taste a small piece of the moistened mixture and adjust seasoning (salt, pepper, and potentially more sage).
  10. Preheat and Prep Dish: Preheat the oven to 375°F (190°C). Lightly grease a 9x13 baking dish.
  11. Fill and Cover: Transfer the stuffing mixture to the prepared dish, ensuring it is lightly packed. Cover the dish tightly with aluminium foil.
  12. Initial Bake (Moisture): Bake for 25 minutes covered.
  13. Final Bake (Crust): Remove the foil and bake for another 15–20 minutes until the top is golden brown and crispy and the internal temperature registers 165°F (75°C).
  14. Rest: Allow the stuffing to rest for 10 minutes before serving.