Ingredients:

  • 5 kg (approx 10 cups) Stale Bread Cubes (Sourdough or crusty white loaf, cut into 1-inch cubes)
  • 115 g Unsalted Butter (1 stick / 1/2 cup), Divided use
  • 450 g High-Quality Sausage Meat (1 lb), removed from casings
  • 1 large Yellow Onion, finely diced
  • 3 stalks Celery stalks, finely diced
  • 3 cloves Garlic, minced
  • 2 tbsp Fresh Sage, chopped
  • 1 tbsp Fresh Thyme leaves
  • 1 tsp Fresh Rosemary, finely chopped
  • 1 tsp Coarse Sea Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 2 Large Eggs, lightly whisked
  • 480–600 ml Chicken Stock (2–2.5 cups, low sodium)
  • 1/4 cup Fresh Parsley, chopped

Instructions:

  1. Prepare the Bread: Cut the bread into 1-inch cubes. Spread cubes on large baking trays. Crucially, dry them out thoroughly. Either leave them uncovered overnight, or bake them in a low oven (150°C/300°F) for 15–20 minutes until crunchy but not browned.
  2. Melt Butter: Melt 60g (1/4 cup) of the unsalted butter and toss with the dried bread cubes in the large mixing bowl. Set aside.
  3. Brown the Sausage: In the large skillet, cook the sausage meat over medium-high heat, breaking it up with a spoon, until fully browned and crispy. Drain off excess fat, reserving about 2 tablespoons of the rendered fat in the pan. Add the sausage meat to the bowl with the bread.
  4. Sauté the Aromatics: Reduce the heat to medium. Add the remaining 55g (1/4 cup) of butter to the skillet along with the onions and celery. Sauté gently for 6–8 minutes until softened and translucent (no browning).
  5. Add Garlic and Herbs: Stir in the minced garlic, fresh sage, thyme, and rosemary. Cook for 1 minute until fragrant.
  6. Combine the Solids: Transfer the vegetable and herb mixture into the large bowl with the bread and sausage. Toss gently to distribute the seasonings evenly.
  7. Prepare the Binder: In a separate medium bowl, whisk the 2 eggs, 480 ml (2 cups) of chicken stock, salt, and pepper.
  8. Moisten the Stuffing: Pour about three-quarters of the liquid binder mixture over the bread mixture. Add the fresh parsley. Gently fold and toss until the bread is evenly moistened. Check for consistency: The mixture should feel thoroughly damp and loosely clump together when pressed, but there should be no standing liquid. Add more stock (up to the remaining 1/2 cup) if the mixture still looks dry.
  9. Bake (Covered): Transfer the mixture to a buttered 9x13 inch baking dish. Cover tightly with foil. Bake in a preheated oven at 180°C (350°F) for 30 minutes.
  10. Bake (Uncovered): Remove the foil and bake for an additional 10–15 minutes, until the top is deeply golden brown and crispy, and the internal temperature reaches 74°C (165°F).
  11. Rest and Serve: Let the stuffing rest for 10 minutes before serving.