Ingredients:

  • 1 pound (450 g) Day-old Sourdough or Crusty White Bread, cut into 1-inch cubes
  • 1 Tablespoon (15 ml) Olive Oil (or melted butter)
  • 1/2 teaspoon (2.5 g) Kosher Salt (for bread)
  • 1 cup (225 g) Unsalted Butter, divided
  • 1 medium Yellow Onion (approx. 8 oz / 225 g), finely diced
  • 3 large stalks Celery (approx. 6 oz / 170 g), finely diced
  • 1 pound (450 g) Quality Mild Pork Sausage, casings removed
  • 4 cloves Garlic, minced
  • 1/4 cup (8 g) Fresh Sage leaves, chopped finely
  • 2 Tablespoons (4 g) Fresh Thyme leaves, stripped from stems
  • 2 large Eggs, lightly beaten
  • 3 to 4 cups (710 ml to 945 ml) Low-Sodium Chicken Stock, warmed
  • 1 teaspoon (5 g) Freshly Ground Black Pepper
  • 1 teaspoon (5 g) Kosher Salt (to taste)
  • 1/4 cup (25 g) Fresh Italian Parsley, chopped

Instructions:

  1. Dry the Bread: Cube the bread, toss it with the olive oil and salt, and spread it in a single layer on a baking sheet. Leave it out on the counter overnight (12–24 hours) until completely stale and dry. Alternatively, bake in a 300°F (150°C) oven for 15–20 minutes until crisp. Preheat the oven to 375°F (190°C) and grease the 9x13 inch baking dish.
  2. Sauté Sausage: In the large skillet, melt 1/4 cup (55g) of butter over medium-high heat. Add the sausage meat and break it up with a spoon. Cook until browned through (approx. 8–10 minutes). Drain off excess fat and set the cooked sausage aside in the mixing bowl.
  3. Soften Aromatics: Add the remaining 1/4 cup (55g) of butter to the same skillet. Reduce heat to medium. Add the diced onion and celery. Sauté gently until softened and translucent (about 8 minutes).
  4. Infuse Flavour: Add the minced garlic, chopped fresh sage, and thyme to the skillet. Cook for 1 minute until fragrant. Pour this aromatic mixture and the remaining 1/2 cup (110g) of melted butter over the cooked sausage in the mixing bowl.
  5. Mix Dry Ingredients and Binder: Add the dried bread cubes, salt, and pepper to the mixing bowl. Whisk the two lightly beaten eggs into 3 cups of the warmed chicken stock.
  6. Moisten: Pour the stock mixture evenly over the bread and sausage. Toss gently but thoroughly until the bread begins to absorb the liquid. If the mixture feels too dry, add the remaining 1 cup (235 ml) of stock, a half-cup at a time, until it holds together without dripping when squeezed.
  7. Rest and Transfer: Let the mixture stand for 10 minutes for full absorption. Stir in the fresh parsley, then transfer the stuffing mixture to the prepared baking dish, gently smoothing the top. Do not pack it down tightly.
  8. Bake and Finish: Cover the dish tightly with foil and bake for 25 minutes. Remove the foil and continue baking for another 20 minutes, or until the top is golden brown and crisp. Remove from the oven and let it rest for 10 minutes before serving.