Ingredients:

  • 12 cups Stale Bread Cubes (Sourdough or Baguette), cut into 1-inch cubes
  • 1 stick (8 Tbsp / 113g) Unsalted Butter
  • 1 pound (450g) Mild Italian Pork Sausage, casings removed
  • 2 cups Yellow Onion, diced finely
  • 1 ½ cups Celery Stalks, diced finely
  • 4 cloves Garlic Cloves, minced
  • 2 Tbsp Fresh Sage, chopped
  • 1 Tbsp Fresh Thyme Leaves
  • 1/4 cup Flat-Leaf Parsley, chopped
  • 1 ½ tsp Kosher or Sea Salt (or to taste)
  • 1 tsp freshly ground Black Pepper (or to taste)
  • 3 Large Eggs, lightly beaten
  • 4 cups (approx. 950ml) Low-Sodium Chicken or Turkey Stock, warm

Instructions:

  1. Dry the Bread: Preheat oven to 300°F (150°C). Spread the bread cubes on two large baking sheets. Bake for 15–20 minutes, tossing halfway, until dry and slightly firm, but not browned. Set aside in a very large mixing bowl.
  2. Cook the Sausage: In a large skillet, melt 1 tablespoon of butter. Add the sausage meat and cook over medium-high heat, breaking it up, until fully browned and crispy. Drain off all but 2 tablespoons of the fat and transfer the cooked sausage to the bread bowl.
  3. Sauté the Aromatics: Add the remaining butter to the skillet. Reduce heat to medium. Add the diced onion and celery. Sauté gently for 10–12 minutes until soft, translucent, and deeply fragrant.
  4. Add Herbs and Garlic: Stir in the minced garlic, fresh sage, and fresh thyme. Cook for 1 minute until fragrant. Season aggressively with salt and pepper.
  5. Combine the Solids: Scrape the entire aromatic mixture (butter, vegetables, and herbs) immediately over the dried bread and sausage in the mixing bowl. Toss gently to coat the bread cubes evenly.
  6. Add the Binder: Pour the lightly beaten eggs over the mixture. Toss again.
  7. Add the Stock (Moisture Check): Gradually pour the warm stock over the mixture, starting with 3 cups. Fold gently. Stop adding stock when the bread cubes are thoroughly moistened and beginning to soften, resembling thick, moist porridge.
  8. Rest and Taste: Stir in the fresh parsley. Cover the bowl loosely and let the mixture stand for 10 minutes to allow the bread to fully absorb the liquid. Taste and adjust seasoning (salt/pepper) as needed.
  9. Prepare for Baking: Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Transfer the mixture to the dish, pressing down lightly but ensuring the top surface remains uneven for maximum crispiness.
  10. Bake: Bake uncovered for 30 minutes, until the top is golden brown and crispy. If the top browns too quickly, cover loosely with foil.
  11. Finish and Serve: Remove from the oven. Let rest for 10 minutes before serving. The internal temperature should be around 165°F (74°C).