Ingredients:

  • 1 lb (450 g) high-quality, sturdy bread (Sourdough or rustic white loaf), cut into 1-inch (2.5 cm) cubes
  • 4 tbsp (60 ml) olive oil or melted unsalted butter, for coating bread
  • 1 lb (450 g) mild or sweet Italian pork sausage (casings removed)
  • 1 stick (113 g or 8 tbsp) unsalted butter, divided
  • 1 large brown onion, finely diced
  • 2 stalks celery, finely diced
  • 2 cloves garlic, minced
  • 2 tbsp fresh sage, finely chopped
  • 1 tbsp fresh thyme leaves (removed from stem)
  • 2 large eggs, lightly beaten
  • 2 - 2 ½ cups (475 - 600 ml) low-sodium chicken or turkey stock (warmed)
  • 1 tsp Kosher salt, plus more to taste
  • ½ tsp freshly cracked black pepper, plus more to taste
  • ¼ cup (15 g) fresh flat-leaf parsley, roughly chopped

Instructions:

  1. Dry the Bread: Preheat oven to 300°F (150°C). Toss the bread cubes with 4 tbsp olive oil/melted butter and spread them in a single layer on a sheet pan. Bake for 15–20 minutes, stirring halfway, until cubes are dry and slightly golden but not rock-hard. Alternatively, leave cubes out on a tray overnight to air-dry.
  2. Transfer the dried bread cubes to the very large mixing bowl.
  3. Brown the Sausage: In a large sauté pan over medium-high heat, cook the sausage, breaking it up with a spoon, until fully browned and crispy. Drain off all but about 2 tbsp of the rendered fat and reserve the cooked sausage in a separate bowl.
  4. Sauté the Vegetables: Add 4 tbsp of the unsalted butter (reserving the remaining 4 tbsp for later) to the fat in the pan. Reduce heat to medium. Add the diced onion and celery. Cook gently for 8–10 minutes until soft and translucent (sweated down).
  5. Bloom the Herbs: Add the minced garlic, chopped sage, and thyme to the pan. Cook for 1 minute until highly fragrant.
  6. Combine Wet Base: Pour the aromatic mixture (vegetables, herbs, and fats) directly over the dried bread cubes in the mixing bowl. Toss to coat evenly.
  7. Add Fillings and Binder: Add the cooked sausage, beaten eggs, salt, and pepper to the bowl. Gently toss.
  8. Moisture Check: Slowly pour in the warm chicken stock, starting with 2 cups (475 ml). Gently fold the mixture. Stop adding stock when the bread is thoroughly moistened but not soggy. Squeeze a handful—it should hold its shape.
  9. Season and Rest: Add the fresh parsley. Taste a small, moistened piece of bread and adjust salt and pepper if necessary. Transfer the mixture to the prepared 9x13 inch baking dish.
  10. Dot with Butter: Melt the remaining 4 tbsp of unsalted butter and drizzle it evenly over the surface of the stuffing to ensure a crisp crust.
  11. Bake (Covered): Cover the dish tightly with foil. Bake at 375°F (190°C) for 30 minutes. This heats the centre and ensures the eggs set.
  12. Bake (Uncovered): Remove the foil and bake for an additional 15–20 minutes, or until the top is golden brown and crispy.
  13. Serve: Let the stuffing rest for 10 minutes before serving piping hot.