Ingredients:

  • 1 lb (450 g) high-quality day-old bread (Sourdough or rustic white), cut into 1-inch (2.5 cm) cubes.
  • 4 tbsp (55 g) Unsalted Butter, melted (for coating bread).
  • 1 lb (450 g) Bulk Pork Sausage (or high-quality sausages removed from casings).
  • 8 tbsp (115 g) Unsalted Butter (approx. 1 stick, for sautéing).
  • 1 large Yellow Onion, diced finely (about 1.5 cups / 225 g).
  • 3 stalks Celery, diced finely (about 1 cup / 150 g).
  • 4 cloves Garlic, minced.
  • 3 tbsp Fresh Sage, chopped.
  • 1 tbsp Fresh Thyme leaves.
  • 1 tsp Kosher Salt (or to taste).
  • ½ tsp freshly ground Black Pepper.
  • 1 cup (125 g) Fresh Parsley, chopped.
  • 2 large Eggs, lightly beaten.
  • 2–2.5 cups (475–600 ml) high-quality Chicken or Turkey Stock (low sodium), warmed.

Instructions:

  1. Dry the Bread: Spread the cubed bread onto a baking sheet. Allow to air-dry at room temperature for 8 hours or overnight. Alternatively, bake at 300°F (150°C) for 15 minutes until very dry and slightly toasted.
  2. Butter the Bread: Transfer dried bread cubes to a large mixing bowl. Drizzle with 4 tbsp melted butter and gently toss to coat lightly. Set aside.
  3. Brown the Sausage: In a large skillet, cook the bulk sausage over medium-high heat, breaking it up with a spoon, until fully browned and cooked through. Drain off all but 2 tbsp of the rendered fat and transfer the cooked sausage to the large mixing bowl with the bread.
  4. Sauté Aromatics: Add the remaining 8 tbsp of butter to the skillet (along with the reserved sausage fat). Reduce heat to medium. Add the diced onion and celery. Sauté for 8–10 minutes until the vegetables are softened and translucent.
  5. Add Herbs and Garlic: Stir in the minced garlic, fresh sage, and fresh thyme. Cook for just 1 minute until fragrant. Season aggressively with salt and pepper.
  6. Deglaze (Optional): Add about ¼ cup of the warmed stock to the skillet and scrape up any browned bits from the bottom. This adds huge flavour depth.
  7. Combine Filling: Pour the hot aromatic mixture from the skillet over the bread and sausage in the mixing bowl. Toss very gently to coat.
  8. Bind the Mixture: Pour the lightly beaten eggs and the chopped parsley into the bowl. Start adding the warm stock, beginning with 2 cups (475 ml). Toss gently. The bread should be moist and spongy, but not saturated or swimming in liquid. Add the remaining ½ cup of stock only if the mixture looks too dry.
  9. Prepare for Baking: Transfer the mixture to a buttered 9x13 inch baking dish. Do not pack it down too tightly; a looser mixture bakes up fluffier.
  10. Bake (Covered): Cover the dish tightly with foil. Bake in a preheated oven at 375°F (190°C) for 30 minutes.
  11. Bake (Uncovered): Remove the foil and bake for an additional 15–20 minutes, or until the top is golden brown and crispy and the internal temperature reaches 165°F (74°C).
  12. Rest and Serve: Allow the stuffing to rest for 10 minutes after removing it from the oven before serving.