Ingredients:

  • 1 large loaf (approx. 500g / 1.1 lb) stale Sourdough, French, or Challah bread, cut into 1-inch (2.5 cm) cubes.
  • 115 g (4 oz / 1 stick) Unsalted Butter, cut into large pieces.
  • 450 g (1 lb) High-quality Pork Sausage meat (casings removed).
  • 1 large Yellow Onion, finely diced.
  • 3 medium stalks Celery, finely diced.
  • 3 cloves Garlic, minced.
  • 2 Tbsp (30 ml) Fresh Sage, finely chopped.
  • 1 Tbsp (15 ml) Fresh Thyme leaves.
  • 1 tsp (5 ml) Sea Salt.
  • ½ tsp (2.5 ml) Freshly Ground Black Pepper.
  • 2 large Eggs, lightly beaten.
  • 500 ml (2 cups) Low-Sodium Chicken or Turkey Stock.
  • Optional: 80 g (½ cup) Dried Cranberries or Golden Raisins.

Instructions:

  1. Preheat the oven to 180°C (350°F). Spread the cubed bread evenly on a large baking sheet. Toast for 15–20 minutes until the cubes are dried out and lightly golden, flipping halfway through. Move the dried bread cubes to the largest mixing bowl.
  2. In a large skillet, crumble the sausage meat and cook over medium-high heat until it is fully browned and cooked through. Use a slotted spoon to transfer the browned sausage directly to the bowl with the bread cubes. Leave approximately 2 Tbsp of rendered sausage fat in the skillet; drain the rest.
  3. Reduce the heat to medium. Add the butter to the skillet. Once melted, add the diced onion and celery. Cook gently for 8–10 minutes until the vegetables are soft and translucent.
  4. Stir in the minced garlic, fresh sage, and thyme. Cook for 1 minute until fragrant.
  5. Scrape the aromatic mixture (vegetables, butter, and herbs) over the bread and sausage in the mixing bowl. Add salt, pepper, and optional cranberries/raisins. Toss gently to coat everything evenly.
  6. In a separate bowl, whisk together the two large eggs and the 500ml of chicken stock. Pour the wet mixture evenly over the bread and sausage mixture. Gently toss and fold the ingredients together until all the bread cubes are moistened. Do not overmix.
  7. Transfer the stuffing mixture to a prepared 9x13 inch baking dish. Do not pack it down too firmly; keep it light and airy.
  8. Cover the dish tightly with aluminum foil and bake for 30 minutes. Remove the foil, increase the oven temperature to 200°C (400°F), and bake for another 15–20 minutes until the top is golden brown and crispy.
  9. Let the stuffing rest for 10 minutes before serving.