Ingredients:

  • 5 pounds Sourdough or rustic artisan bread, cut into 1-inch cubes (700 g)
  • 8 tablespoons Unsalted Butter (1 stick / 115 g)
  • 1 large Yellow Onion, finely diced (approx. 200 g)
  • 3-4 medium Celery stalks, finely diced (approx. 150 g)
  • 4 large Garlic cloves, minced
  • 1 pound Good quality mild or sweet Italian pork sausage, casings removed (450 g)
  • 3 cups Low-sodium Chicken Stock (or Turkey stock / 710 ml)
  • 2 Large Eggs, lightly beaten
  • 3 tablespoons Fresh Sage, finely chopped
  • 1 tablespoon Fresh Thyme leaves
  • 1 teaspoon Fresh Rosemary, finely minced
  • 1/4 cup Flat-leaf Parsley, roughly chopped
  • 5 teaspoons Kosher Salt, or to taste
  • 1/2 teaspoon Freshly Ground Black Pepper, or to taste

Instructions:

  1. Cube and Dry the Bread: Cut the bread into 1-inch cubes. Spread them on a large baking sheet. Bake at a very low temperature (300°F / 150°C) for 45–60 minutes, tossing once, until the cubes are completely dry and hard, but not browned.
  2. Brown the Sausage: In a large skillet over medium-high heat, cook the sausage, breaking it up with a spoon, until fully browned. Drain off and discard most of the excess rendered fat, leaving about 1 tablespoon in the pan.
  3. Sauté Aromatics: Reduce heat to medium. Add the butter to the skillet. Once melted, add the diced onions and celery. Cook gently for 8–10 minutes until the vegetables are very soft and translucent.
  4. Add Garlic and Herbs: Stir in the minced garlic, chopped fresh sage, thyme, and rosemary. Cook for 1 minute until fragrant.
  5. Combine Solids: Transfer the sausage mixture and sautéed aromatics into the very large mixing bowl containing the dried bread cubes. Toss gently to combine.
  6. Prepare Wet Mixture: In a separate bowl, whisk together the chicken stock and beaten eggs until fully incorporated. Season the stock mixture with salt and pepper.
  7. Hydrate the Stuffing: Pour the stock mixture over the bread and sausage mixture. Add the chopped parsley. Use your hands or a spatula to gently fold the mixture until the bread is evenly coated and just starting to soften. Do not overmix or press the bread. Add a splash more stock if it seems too dry.
  8. Transfer: Lightly butter the 9x13 inch casserole dish. Transfer the stuffing mixture into the dish, spreading it evenly but without compacting it.
  9. Bake (Covered): Cover the dish tightly with foil. Bake in a preheated oven (375°F / 190°C) for 30 minutes. This stage ensures a moist interior.
  10. Bake (Uncovered): Remove the foil and bake for another 10–15 minutes, until the top is golden brown and delightfully crisp.
  11. Rest and Serve: Allow the stuffing to rest for 10 minutes before serving. This allows the internal structure to set.