Ingredients:

  • 10 cups crusty white bread or sourdough, cut into 1-inch cubes (must be stale/dried)
  • 1 lb high-quality pork sausage, casings removed
  • 8 Tbsp (1 stick) unsalted butter
  • 1 large yellow onion, finely diced
  • 2 celery stalks, finely diced
  • 2 Tbsp fresh sage, roughly chopped
  • 1 Tbsp fresh thyme leaves
  • 1/4 cup fresh parsley, chopped
  • 1 tsp coarse salt
  • 1/2 tsp freshly ground black pepper
  • 2 cups low-sodium chicken stock, warmed
  • 2 large eggs, lightly beaten

Instructions:

  1. Prepare the bread: Cut the bread into 1-inch (2.5 cm) cubes. Spread them on a baking sheet and either let them air dry for several hours, or toast lightly in a 375°F (190°C) oven for 15 minutes until just dry. Transfer the dried bread cubes to an extra-large mixing bowl.
  2. Brown the Sausage: In a large skillet, cook the bulk pork sausage over medium-high heat, breaking it up as you go. Cook until fully browned and crispy, about 8-10 minutes.
  3. Sauté Aromatics: Use a slotted spoon to transfer the cooked sausage to the mixing bowl with the bread. Leave about 2 tablespoons of the rendered fat in the skillet. Reduce heat to medium, and add the diced onion, celery, and the 8 Tbsp of butter. Cook until the vegetables are softened and translucent, about 6-8 minutes.
  4. Add Herbs: Stir in the fresh sage and thyme, along with the salt and pepper. Cook for 1 minute until fragrant.
  5. Combine Solids: Add the aromatic mixture (vegetables, butter, and herbs) to the bread and sausage in the large bowl. Gently toss until everything is evenly coated.
  6. Add Binder: In a separate bowl, whisk together the warmed chicken stock and the beaten eggs. Pour the liquid binder over the bread mixture. Use a very gentle folding motion (or your hands) to combine. Do not overmix. Add the fresh parsley now.
  7. Bake Covered: Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Transfer the stuffing mixture, pressing it gently into an even layer. Cover the dish tightly with foil and bake for 30 minutes.
  8. Bake Uncovered: Remove the foil. Increase the oven temperature slightly to 400°F (200°C) if desired, and bake for another 20–25 minutes until the top is deeply golden brown and crispy. The internal temperature should reach at least 165°F (74°C).
  9. Rest: Let the stuffing rest for 10 minutes before serving. This allows the internal moisture to settle.