Ingredients:

  • 5 lb (approx.) Day-old Sourdough Loaf, cut into 1-inch cubes
  • 10 Tbsp Unsalted Butter (divided for browning and coating)
  • 1 large Yellow Onion, finely diced
  • 3 stalks Celery, finely diced
  • 8 oz Italian Sausage, removed from casing (optional)
  • 2 cloves Garlic, minced
  • 3 Tbsp Fresh Sage, finely chopped
  • 1 Tbsp Fresh Thyme leaves, finely chopped
  • 5 cups Chicken or Turkey Stock, low-sodium
  • 2 Large Eggs, lightly whisked
  • 1/2 cup Dried Cranberries
  • 1/2 cup Pecans or Walnuts, roughly chopped
  • 5 tsp Kosher Salt
  • 1/2 tsp Black Pepper, freshly ground

Instructions:

  1. Cube and Dry: Cut the sourdough loaf into 1-inch cubes. Spread the cubes in a single layer on a sheet pan. Dry out the bread either by leaving it uncovered overnight, or by toasting in a 300°F (150°C) oven for 15–20 minutes until crunchy but not browned.
  2. Transfer: Move the dried bread cubes into the large mixing bowl.
  3. Sauté Sausage (Optional): If using sausage, cook it in a large skillet over medium-high heat until browned and cooked through. Drain off excess fat and add the sausage to the mixing bowl with the bread.
  4. Make Brown Butter: In the same skillet (wiped clean if necessary), melt 8 Tbsp of butter over medium heat. Continue heating and stirring until the butter foams, the milk solids fall to the bottom, and they turn a rich, nutty brown color. Remove immediately from the heat.
  5. Sauté Aromatics: Add the onions and celery to the brown butter in the skillet. Sauté gently for 8–10 minutes until softened and translucent.
  6. Add Herbs and Garlic: Stir in the fresh sage, thyme, and minced garlic. Cook for 1 minute until fragrant.
  7. Combine Wet/Dry: Pour the entire brown butter and vegetable mixture over the dried bread cubes in the mixing bowl. Toss gently to coat.
  8. Prepare Liquid Binder: In a separate medium bowl, whisk together the stock, eggs, salt, and pepper.
  9. Assemble Stuffing: Pour the stock/egg mixture over the bread and butter mixture. Add the dried cranberries and pecans. Gently fold the ingredients until the bread is evenly moistened. Do not over-mix.
  10. Rest and Soak: Allow the mixture to rest for 10–15 minutes, ensuring the dried bread absorbs the liquid evenly.
  11. Bake (Covered): Preheat oven to 375°F (190°C). Transfer the stuffing to a prepared 9x13 inch baking dish. Cover tightly with foil. Bake for 25 minutes.
  12. Bake (Uncovered): Remove the foil. Increase the oven temperature slightly to 400°F (200°C) and continue baking for another 15–20 minutes, or until the top is golden brown and crisp, and the internal temperature reaches 165°F (74°C).
  13. Rest and Serve: Allow the stuffing to rest for 5–10 minutes before serving.