Ingredients:

  • 1 lb (500 g) Rustic Bread, cubed and dried (sourdough, crusty white, or challah)
  • 8 tbsp (115 g) Unsalted Butter, divided
  • 1 lb (450 g) High-Quality Pork Sausage Meat, removed from casings
  • 1 large Yellow Onion, finely diced (approx. 200 g)
  • 3 stalks Celery, finely diced (approx. 150 g)
  • 2 cloves Garlic, minced
  • 2 tbsp Fresh Sage, finely chopped
  • 1 tbsp Fresh Thyme leaves
  • 5 tsp Coarse Sea Salt
  • 5 tsp Black Pepper, freshly ground
  • 2 large Eggs, lightly whisked
  • 2 cups (500 ml) Chicken or Turkey Stock, low-sodium and warmed

Instructions:

  1. Dry the Bread: Cube the bread and spread it evenly on two baking trays. Bake in a low oven (150°C / 300°F) for 15–20 minutes, stirring occasionally, until firm and dried out but not browned. Alternatively, leave exposed on trays overnight. Transfer to the large mixing bowl.
  2. Sauté the Sausage: In a heavy-bottomed pan, melt 4 tablespoons (60g) of butter over medium-high heat. Add the sausage meat and break it up with a spoon. Cook until thoroughly browned, rendered, and cooked through (about 8–10 minutes).
  3. Drain the Fat (Crucial): Using a slotted spoon, transfer the cooked sausage meat to the bowl with the dried bread. Leave approximately 2 tablespoons of rendered fat/butter mixture in the pan; drain the rest.
  4. Soften the Aromatics: Reduce the heat to medium. Add the diced onion and celery to the pan with the remaining fat. Sauté for 6–8 minutes until softened and translucent.
  5. Add Garlic and Herbs: Stir in the minced garlic, chopped fresh sage, and thyme. Cook for 1 minute until fragrant.
  6. Combine the Dry Mix: Add the cooked aromatic mixture, salt, and pepper to the bowl with the sausage and bread. Toss gently until everything is evenly coated.
  7. Prepare the Wet Mix: In a separate small bowl, lightly whisk the two eggs and then whisk in the remaining 4 tablespoons (55g) of melted butter and the warmed chicken stock.
  8. Moisten the Stuffing: Pour the wet mixture evenly over the dry bread and sausage mix. Fold gently using a spatula until the liquid is just absorbed. Do not overmix. The mixture should be moist but still retain the shape of the bread cubes.
  9. Rest and Transfer: Allow the mixture to rest in the bowl for 5 minutes to fully hydrate. Then, transfer the stuffing mixture into the prepared 9x13 baking dish, spreading it evenly without compacting it too much.
  10. Bake (Covered): Cover the dish tightly with aluminium foil and bake in a preheated oven (190°C / 375°F) for 30 minutes. This steaming process cooks the eggs and ensures internal moisture.
  11. Bake (Uncovered): Remove the foil and continue baking for 15–20 minutes, or until the top is golden brown and delightfully crispy, and the internal temperature reaches 74°C (165°F).
  12. Serve: Let the stuffing rest for 10 minutes before serving.