Ingredients:

  • 2 kg (2.6 lbs) Sourdough bread, day-old or stale, cut into 1-inch cubes.
  • 60 ml (4 Tbsp) Unsalted butter, melted.
  • 1 tsp Coarse sea salt (for bread base).
  • 120 g (4 oz) Unsalted butter (about 8 Tbsp), for sautéing.
  • 450 g (1 lb) Sweet Italian sausage, removed from casing.
  • 2 large Yellow onions, finely diced (about 400g).
  • 6 stalks Celery, finely diced (about 300g).
  • 4 cloves Garlic, minced.
  • 1 Tbsp Fresh sage, finely chopped.
  • 1 tsp Fresh thyme leaves, removed from the stem.
  • 1/2 tsp Black pepper.
  • 1 tsp Coarse sea salt (for aromatics).
  • 2 large Eggs, lightly beaten.
  • 700 ml (3 cups) Low-sodium chicken or turkey stock (plus extra if needed).
  • 60 ml (4 Tbsp) Fresh parsley, chopped, for mixing and garnishing.

Instructions:

  1. Preheat oven to 150°C (300°F). Toss the bread cubes with the 60 ml melted butter and 1 tsp salt. Spread evenly on a baking sheet. Bake for 15–20 minutes, or until the cubes are toasted, dry, and lightly golden. This is crucial for preventing sogginess.
  2. Transfer the dried bread cubes to the largest mixing bowl you have and set aside to cool completely.
  3. In a large skillet, melt the 120g of butter over medium-high heat. Add the sausage meat and break it up with a wooden spoon. Cook until fully browned and caramelized. Drain off most of the excess fat, leaving about 2-3 tablespoons in the pan.
  4. Add the diced onions and celery to the skillet. Cook gently over medium heat until the vegetables are softened and translucent (about 8–10 minutes). Do not brown them.
  5. Stir in the minced garlic, fresh sage, fresh thyme, 1 tsp salt, and pepper. Cook for 1 minute until fragrant.
  6. Scrape the entire contents of the skillet (sausage, vegetables, and residual fat) over the cooled, dried bread cubes in the mixing bowl. Toss gently to distribute the hot ingredients evenly.
  7. In a separate small bowl, whisk together the two eggs and the 700ml of chicken stock to create the binder.
  8. Pour the egg and stock mixture slowly over the bread mixture. Add the chopped parsley.
  9. Using your hands or a large spoon, gently toss the mixture until all the bread cubes are evenly moistened. Stop mixing as soon as the stock is absorbed. The bread should be moist but not soaking; add 50-100ml more stock if it looks very dry.
  10. Lightly grease a 9x13-inch casserole dish. Transfer the stuffing mixture to the dish, packing it gently (but not tightly).
  11. Cover the casserole dish tightly with aluminium foil. Bake in an oven preheated to 190°C (375°F) for 30 minutes. This steams the interior, ensuring moistness.
  12. 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 74°C (165°F).
  13. Allow the stuffing to rest for 10 minutes before serving. Garnish with remaining fresh parsley.