Ingredients:

  • 1 lb (about 12 cups) Crusty White Bread or Sourdough, cubed (stale/dried)
  • 8 Tbsp (1 stick) Unsalted Butter, divided
  • 1 large Yellow Onion, finely diced
  • 3 stalks Celery, finely diced
  • 2 cloves Garlic, minced
  • 1 lb High-Quality Bulk Pork Sausage (mild or sweet Italian style)
  • 2 Tbsp Fresh Sage, finely chopped
  • 1 Tbsp Fresh Thyme, leaves only
  • ¼ cup Fresh Parsley, roughly chopped
  • 1 tsp Kosher Salt, plus more to taste
  • ½ tsp Freshly Cracked Black Pepper
  • 2 large Large Eggs, lightly beaten
  • 2 cups Low-Sodium Chicken Stock (or Turkey Stock), warmed slightly

Instructions:

  1. Dry the Bread: Cube the bread and spread it evenly on a large baking sheet. Leave exposed to air overnight, or toast in a 300°F (150°C) oven for 15 minutes, stirring once, until fully dried out and slightly crunchy. Transfer to the large mixing bowl.
  2. Brown the Sausage: In the large skillet, melt 1 tablespoon (15g) of butter. Add the bulk sausage and cook over medium-high heat, breaking it up with a spoon, until fully cooked through and beautifully browned.
  3. Drain and Reserve: Use a slotted spoon to transfer the sausage to the bowl with the bread cubes. Leave the rendered fat in the skillet.
  4. Sauté Aromatics: Add the remaining 7 tablespoons (100g) of butter to the skillet. Once melted, add the diced onion and celery. Cook gently for 8–10 minutes, or until softened and translucent, scraping up any browned bits from the sausage. Do not brown the vegetables.
  5. Finish Aromatics: Add the minced garlic, sage, and thyme. Cook for 1 minute until fragrant. Season generously with salt and pepper.
  6. Combine Wet and Dry: Pour the entire vegetable and butter mixture over the bread and sausage in the mixing bowl. Toss gently to distribute the warm fat and herbs evenly.
  7. Add Binder: Pour the lightly beaten eggs and the chopped parsley into the bowl. Toss again.
  8. Moisten: Slowly pour in the warm chicken stock, starting with 1.5 cups (375 ml). Mix gently but thoroughly. The goal is to moisten all the bread cubes; they should feel damp and cohesive when squeezed, but not swimming in liquid. Add the remaining stock only if needed.
  9. Load the Dish: Lightly grease the 9x13 inch casserole dish. Transfer the stuffing mixture to the dish, packing it gently (do not compress it too tightly, or it will become dense).
  10. Bake (Covered): Cover the dish tightly with aluminium foil. Bake in a preheated 375°F (190°C) oven for 30 minutes. This ensures the stuffing heats through thoroughly and stays moist.
  11. Bake (Uncovered): Remove the foil and continue baking for another 15–20 minutes, or until the top is golden brown and delightfully crisp. An internal temperature of 165°F (74°C) is ideal.
  12. Rest and Serve: Allow the stuffing to rest for 10 minutes before serving. This allows the internal moisture to redistribute.