Ingredients:

  • 1 lb sturdy white bread (sourdough/French), cubed into 1-inch pieces; must be dried/stale
  • 1 cup (2 sticks) unsalted butter, divided (1/4 cup for sautéing, 3/4 cup for stock/binding)
  • 1 lb sweet Italian sausage meat, casings removed
  • 2 large yellow onions, finely diced
  • 4 medium celery stalks, finely diced
  • 4 garlic cloves, minced finely
  • 1 Tbsp dried rubbed sage
  • 1 tsp dried thyme
  • 1/2 cup fresh parsley, chopped finely
  • 1 tsp kosher salt (plus more to taste)
  • 1/2 tsp freshly cracked black pepper (plus more to taste)
  • 2 large eggs, lightly whisked
  • 3 – 4 cups low-sodium chicken or turkey stock, warmed slightly

Instructions:

  1. Dry the Bread: Cube the bread into 1-inch pieces. Spread the cubes on a large baking sheet. Option A (Quick): Bake at 300°F (150°C) for 10–15 minutes until dry but not toasted. Option B (Traditional): Leave out overnight on the counter. Transfer the dried bread cubes to the largest mixing bowl.
  2. Sauté the Sausage: Melt 1/4 cup of butter in a large skillet over medium-high heat. Add the sausage meat and cook, breaking it up with a spoon, until fully browned. Drain off excess fat, leaving about 2 tablespoons in the pan.
  3. Soften Aromatics: Add the diced onions and celery to the skillet. Cook gently until the vegetables are translucent and soft (about 8–10 minutes). Do not brown them.
  4. Add Garlic and Herbs: Stir in the minced garlic, dried sage, and dried thyme. Cook for 1 minute until fragrant.
  5. Combine Fat: Stir in the remaining 3/4 cup of butter until melted and fully incorporated into the mixture.
  6. Bind the Mixture: Pour the entire sausage and vegetable mixture directly over the dried bread cubes in the mixing bowl. Toss thoroughly to distribute the ingredients.
  7. Add Wet Ingredients: Pour the lightly whisked eggs over the mixture. Then, slowly begin adding the warm chicken stock, starting with 3 cups.
  8. Mix and Check Moisture: Toss gently until the bread cubes are evenly saturated. The mixture should feel thoroughly moist but not soupy (add the remaining stock if necessary). Taste and adjust the salt, pepper, and add the fresh chopped parsley.
  9. Bake (Covered): Transfer the stuffing mixture to a greased 9x13 baking dish. Cover tightly with foil. Bake at 375°F (190°C) for 25 minutes.
  10. Bake (Uncovered): Remove the foil and continue baking for 10–15 minutes, or until the top is golden brown and delightfully crisp.
  11. Rest: Let the stuffing rest for 10 minutes before serving.