Ingredients:

  • 5 lbs (680 g) Stale Sourdough or Rustic White Loaf, cut into 1-inch cubes
  • 4 Tbsp (55 g) Unsalted Butter, melted (for bread base)
  • Kosher Salt and Black Pepper, to taste
  • 1 lb (450 g) Mild Italian Sausage, casings removed
  • 3/4 cup (170 g) Unsalted Butter, divided (for sautéing)
  • 2 large Yellow Onion, medium dice
  • 4 stalks Celery Stalks, medium dice
  • 4 Tbsp Fresh Sage, finely chopped
  • 1 Tbsp Fresh Thyme Leaves
  • 2 cloves Garlic, minced
  • 3 Large Eggs, lightly whisked
  • 4 to 5 cups (950 ml - 1.2 L) Low-Sodium Chicken or Turkey Stock, warmed
  • 1/4 cup Fresh Parsley, chopped

Instructions:

  1. Dry the Bread: Toss bread cubes with 4 Tbsp melted butter, salt, and pepper. Spread evenly on a baking sheet. Bake in a low oven (250°F / 120°C) for 30–40 minutes until hard and dry, but not brown, or dry overnight on the counter.
  2. Preheat the oven to 350°F (175°C). Grease the 9x13 inch baking dish.
  3. Brown the Sausage: In a large skillet, cook the sausage over medium-high heat until browned and crispy. Drain off all but about 1 Tbsp of the fat/oil. Transfer the sausage to the large mixing bowl, leaving the rendered fat in the skillet.
  4. Sauté the Aromatics: Reduce heat to medium. Add the remaining 3/4 cup of unsalted butter to the skillet. Once melted, add the diced onions and celery. Cook gently for 8–10 minutes until softened and translucent.
  5. Add Herbs: Stir in the fresh sage, thyme, and minced garlic. Cook for 1 minute until fragrant.
  6. Combine Solids: Pour the entire sautéed mixture (including butter) over the dried bread cubes and sausage in the large mixing bowl. Toss gently to coat the bread with the butter and herb mixture.
  7. Create the Binder: In a separate medium bowl, whisk together the 3 large eggs and the chopped fresh parsley.
  8. Moisten: Pour the egg mixture over the bread mixture. Then, slowly ladle the warm chicken stock (starting with 4 cups) over the dressing. Toss very gently—the bread should be thoroughly moistened, but there should not be a puddle of liquid at the bottom of the bowl. Add the 5th cup of stock only if the mixture looks dry.
  9. Rest: Let the mixture rest in the bowl for 10 minutes to allow the bread to fully hydrate.
  10. Transfer and Bake (Covered): Transfer the stuffing mixture to the prepared baking dish, pressing it down lightly. Cover tightly with foil. Bake for 30 minutes at 350°F (175°C).
  11. Bake (Uncovered): Remove the foil and continue baking for another 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 dressing to rest for 10 minutes before serving. This allows the heat to redistribute and the dressing to firm up slightly.