Ingredients:

  • 5 lbs Rustic Sourdough or Baguette, cut into 1-inch cubes
  • 4 Tbsp Unsalted Butter, divided
  • 1 tsp Kosher Salt
  • 1 lb Mild Italian or High-Quality Pork Sausage, casings removed
  • 6 Tbsp Unsalted Butter, for sautéing vegetables
  • 1 large Yellow Onion, finely diced
  • 3 stalks Celery, finely diced
  • 4 cloves Garlic, minced
  • 1/4 cup Fresh Sage, finely chopped
  • 2 Tbsp Fresh Thyme Leaves
  • 1 tsp Fresh Rosemary, finely chopped
  • 1/4 cup Fresh Parsley, roughly chopped
  • 1/2 tsp Black Pepper, freshly ground
  • 2 Large Eggs, lightly whisked
  • 3–4 cups Low-Sodium Chicken or Turkey Stock, warmed

Instructions:

  1. Prepare and Dry the Bread: Cut the bread into 1-inch cubes. If not dried overnight, spread them onto two large baking trays. Drizzle with 4 Tbsp melted butter and sprinkle with salt. Toast in a preheated oven at 300°F (150°C) for 15–20 minutes, stirring halfway, until slightly crisp and golden, but not hard. Set aside in the large mixing bowl.
  2. Cook the Sausage: In the large skillet, brown the sausage over medium-high heat, breaking it up as it cooks. Drain off all but 1 Tbsp of the rendered fat and add the cooked sausage directly to the bread cubes.
  3. Sauté the Aromatics: Reduce the heat to medium. Add the remaining 6 Tbsp of butter to the skillet. Once melted, add the diced onion and celery. Sauté gently for 8–10 minutes until softened and translucent, ensuring they don't brown.
  4. Introduce Garlic and Herbs: Stir in the minced garlic, fresh sage, thyme, and rosemary. Cook for 1 minute until fragrant. Season with pepper and a pinch of salt. Scrape the aromatic mixture over the bread and sausage.
  5. Prepare the Binder: In a separate bowl, whisk the two large eggs into 3 cups (700 ml) of the warmed stock. (Reserve the last cup for adjustments.)
  6. Combine and Hydrate: Pour the stock/egg mixture slowly over the bread mixture. Gently fold everything together using your hands or a large spoon until the bread is evenly moistened. A handful of the stuffing should stick together slightly when squeezed; if it seems too dry, add the remaining stock, a quarter cup at a time.
  7. Rest and Transfer: Stir in the fresh parsley. Let the mixture rest for 10 minutes to allow the bread to fully absorb the liquid. Transfer the stuffing mixture into the greased 9x13 inch baking dish, ensuring the top is relatively level.
  8. Bake (Covered): Cover the dish tightly with foil. Bake in a preheated 375°F (190°C) oven for 30 minutes. This steaming stage ensures the inside remains moist.
  9. Bake (Uncovered): Remove the foil and continue baking for another 15–20 minutes until the top is deeply golden brown and crisp.
  10. Serve: Let the stuffing rest for 10 minutes before serving.