Ingredients:

  • 1 pound (approx. 450 g) sturdy white bread or sourdough, cut into 1-inch (2.5 cm) cubes (about 10 cups)
  • 2 tablespoons (30 ml) olive oil
  • 1 pound (450 g) mild or hot ground Italian pork sausage (or breakfast sausage, casings removed)
  • 1 cup (225 g) unsalted butter, divided (1 stick)
  • 2 cups (approx. 250 g) yellow onions, finely diced
  • 5 cups (approx. 180 g) celery, finely diced
  • 4 cloves garlic, minced
  • 2 cups (500 ml) low-sodium chicken stock (or turkey stock), warmed
  • 2 large eggs, lightly beaten
  • 3 tablespoons fresh sage, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 1/2 cup (120 ml) fresh parsley, roughly chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Instructions:

  1. Preheat oven to 300°F (150°C). Toss the bread cubes with 2 tablespoons of olive oil. Spread on a large baking sheet and bake for 15–20 minutes, stirring halfway, until dry and lightly golden. Crucially, the bread must be dry inside to absorb the liquid without collapsing. Transfer the toasted bread cubes to your large mixing bowl.
  2. Increase the oven temperature to 375°F (190°C) for the final baking stage.
  3. In a large skillet, brown the sausage over medium-high heat, breaking it up as it cooks until thoroughly done. Drain the cooked sausage and add it directly to the bowl with the toasted bread cubes. Reserve 2 tablespoons of the rendered fat in the pan for sautéing, or discard if using a very fatty sausage.
  4. Melt 1/2 cup (115g) of the butter in the same skillet. Add the diced onions and celery. Sauté gently for 8–10 minutes until softened and translucent, but not browned.
  5. Stir in the minced garlic, fresh sage, and fresh thyme. Cook for 1 minute until fragrant. Add this aromatic mixture (including the butter/fat) to the bowl with the bread and sausage, and toss gently to distribute.
  6. In a small pot, melt the remaining 1/2 cup (115g) of butter and mix it with the warmed chicken stock, salt, and pepper.
  7. In a separate small bowl, lightly whisk the two eggs. Slowly whisk the warm stock/butter mixture into the eggs to temper them, preventing the eggs from scrambling.
  8. Pour the liquid mixture over the bread/sausage solids in the large mixing bowl. Add the fresh parsley. Using a spatula or your hands, fold the ingredients together until just moistened. Do not overmix or compact the bread; the mixture should hold together when pressed lightly.
  9. Lightly grease the 9x13 inch baking dish. Scoop the stuffing mixture into the dish, spreading it evenly and loosely. Cover the dish tightly with aluminum foil and bake at 375°F (190°C) for 30 minutes.
  10. Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and delightfully crispy. Let the stuffing rest for 10 minutes before serving. This allows the internal moisture to redistribute.