Ingredients:

  • 5 lbs Stale Sourdough or French Bread, cut into 1-inch cubes
  • 8 Tbsp Unsalted Butter (1 stick), divided
  • 1 lb Mild Pork Sausage Meat, casings removed
  • 1 large Yellow Onion, finely diced
  • 4 medium Celery Stalks, finely diced
  • 4 large Garlic Cloves, minced
  • 2 Tbsp Fresh Sage Leaves, chopped
  • 1 Tbsp Fresh Thyme Leaves, chopped
  • 1 tsp Fresh Rosemary, finely chopped
  • 1 tsp Kosher Salt (or to taste)
  • 1/2 tsp Freshly ground Black Pepper
  • 3 Large Eggs, lightly beaten
  • 5 - 4 cups Low-Sodium Chicken Stock, warmed
  • 1/4 cup Fresh Parsley, chopped

Instructions:

  1. Dry the Bread: Spread the cubed bread onto a sheet pan. Allow to air dry for at least 1 hour, or dry in a 300°F (150°C) oven for 15-20 minutes, until slightly crunchy but not browned. Transfer dried bread to the large mixing bowl.
  2. Brown the Sausage: In a large skillet, brown the sausage meat over medium-high heat, breaking it up as it cooks. Once cooked through, transfer the sausage using a slotted spoon to the bowl with the bread cubes. Reserve the rendered fat in the skillet.
  3. Sauté the Vegetables: Add 6 Tbsp of the butter to the reserved sausage fat (or add more butter if needed). Sauté the diced onion and celery over medium heat until softened and translucent, about 8-10 minutes.
  4. Add Herbs and Garlic: Stir in the garlic, chopped sage, thyme, and rosemary. Cook for 1 minute until fragrant. Season generously with salt and pepper.
  5. Combine Solids: Pour the sautéed aromatic mixture, including all the fat, over the bread and sausage mixture. Toss gently to distribute the butter and herbs evenly.
  6. Prepare the Binder: In a separate small bowl, whisk together the 3 lightly beaten eggs and 3.5 cups of the warm chicken stock.
  7. Moisten the Stuffing: Pour the stock and egg mixture slowly over the bread mixture, tossing gently. Add the chopped fresh parsley. Test for moisture: the bread should be thoroughly damp, but there should be no standing liquid. If dry, add the remaining 1/2 cup of stock, 1/4 cup at a time.
  8. Prepare for Baking: Grease the 9x13 inch baking dish with the remaining 2 Tbsp of butter. Transfer the stuffing mixture to the dish, packing it lightly.
  9. Bake (Covered): Cover the dish tightly with foil. Bake in a preheated oven at 375°F (190°C) for 30 minutes. (This ensures the interior cooks and steams thoroughly.)
  10. Bake (Uncovered): Remove the foil. Return to the oven for an additional 15–20 minutes, until the top is golden brown and crispy, and the internal temperature reaches 165°F (74°C).
  11. Rest and Serve: Let the stuffing rest for 10 minutes before serving.