Ingredients:

  • 1 large loaf (approx. 500g) good quality crusty bread (sourdough or brioche), cut into 1-inch cubes
  • 1 tbsp Olive Oil (for coating bread if toasting)
  • 4 tbsp (55 g) Unsalted Butter
  • 1 tbsp (15 ml) Neutral Oil (like rapeseed or vegetable)
  • 1 large (200 g) Yellow Onion, finely diced
  • 3 stalks (150 g) Celery, finely diced
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 1 lb (450 g) High-quality Pork Sausage (bulk or links removed from casing)
  • 1/2 cup (25 g) Fresh Flat-Leaf Parsley, roughly chopped
  • 2 tbsp (8 g) Fresh Sage, finely chopped
  • 1 tbsp (4 g) Fresh Thyme Leaves (stripped from the stem)
  • 2 large Eggs, lightly beaten
  • 2 cups (475 ml) Low-Sodium Chicken Stock
  • 1/4 cup (30 g) Dried Cranberries (optional)

Instructions:

  1. Dry the Bread: Cube the bread. If not pre-dried, spread cubes on a baking sheet and toast in a preheated oven at 300°F (150°C) for 10–15 minutes until dry but not brown. Set aside in the large mixing bowl.
  2. Brown the Sausage: Heat 1 tbsp of neutral oil in the large skillet over medium-high heat. Add the sausage meat and break it up with a wooden spoon. Cook until thoroughly browned and no pink remains (about 8–10 minutes). Remove the sausage using a slotted spoon, leaving the rendered fat in the pan. Transfer the sausage to the bowl with the bread.
  3. Sauté the Aromatics: Reduce the heat to medium. Add the butter to the skillet. Once melted, add the diced onion and celery. Season with salt and pepper. Cook the vegetables gently for 8–10 minutes until they are soft and translucent.
  4. Add Herbs: Stir in the fresh chopped sage and thyme into the aromatic mixture for the last minute of cooking. Cook until fragrant. Transfer this mixture (including the butter/fat) into the large mixing bowl with the bread and sausage.
  5. Combine Dry Ingredients: Gently toss the bread, sausage, vegetables, and fresh parsley together in the bowl until everything is evenly distributed.
  6. Add Binder: Pour the lightly beaten eggs over the mixture and toss lightly.
  7. Add Moisture: Slowly pour the warm chicken stock over the bread mixture, starting with 1.5 cups (350 ml). Toss gently. The bread cubes should be thoroughly moistened and soft, but there should be no standing liquid. Add more stock only if necessary.
  8. Prepare for Baking: Transfer the mixture into the prepared casserole dish. Do not pack it down tightly, as this prevents steam circulation and kills the fluffy texture.
  9. Bake (Covered): Cover the dish tightly with aluminium foil. Bake in a preheated oven at 375°F (190°C) for 25 minutes.
  10. 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 registers 165°F (74°C).
  11. Rest and Serve: Let the stuffing rest for 10 minutes before serving.