Ingredients:

  • 1 large loaf (approx. 600g) Day-Old Bread (Sourdough, Challah, or good quality white bread), cut into 1-inch cubes
  • 2 Tbsp Unsalted Butter (for bread)
  • 1 Tbsp Olive Oil
  • 450g (1 lb) High-Quality Pork Sausage Meat (or 6–8 sausages, casings removed)
  • 1 large (approx. 200g) Yellow Onion, finely chopped
  • 2 stalks (approx. 150g) Celery, finely chopped
  • 4 cloves Garlic, minced
  • 120g (4 oz) Unsalted Butter, divided (for sautéing and moisture)
  • 2 Tbsp Fresh Sage, finely chopped
  • 1 Tbsp Fresh Thyme leaves
  • 1 Tbsp Fresh Flat-leaf Parsley, chopped (plus extra for garnish)
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 1 cup (240 ml) Dry Chicken or Vegetable Stock (low sodium)
  • 1/4 cup (60 ml) Dry Sherry or Dry White Wine (Optional)
  • 2 large Eggs, lightly beaten

Instructions:

  1. Dry the Bread: Spread the bread cubes onto a large baking sheet. Either leave them out uncovered at room temperature for 1–4 hours until slightly stale, or toast them lightly in a 150°C (300°F) oven for 10–15 minutes until dried out but not browned. Transfer dried bread to the large mixing bowl.
  2. Preheat Oven: Preheat your oven to 190°C (375°F). Grease a 9x13 inch roasting tin lightly.
  3. Brown the Sausage: In the large skillet, heat the olive oil and 2 Tbsp of the butter over medium-high heat. Add the sausage meat and break it up vigorously with a spoon. Cook until thoroughly browned and crispy in parts (approx. 6–8 minutes). Do not drain the fat.
  4. Sauté the Aromatics: Reduce the heat to medium. Add the chopped onion and celery directly into the pan with the sausage fat. Cook until softened and translucent, about 5–7 minutes.
  5. Add Final Aromatics: Add the minced garlic, chopped fresh sage, and thyme to the pan. Cook for 1 minute until fragrant. Season well with salt and pepper.
  6. Deglaze and Moisten (Optional): If using, pour in the sherry or wine and let it bubble and reduce slightly (about 1 minute). Add the chicken stock and bring it to a simmer. Remove the skillet from the heat.
  7. Combine the Dry and Wet: Pour the entire contents of the skillet (sausage, vegetables, and hot stock liquid) over the dried bread cubes in the mixing bowl.
  8. Add Fat and Binder: Melt the remaining 100g (4 oz) of unsalted butter and pour it over the mixture. Add the lightly beaten eggs and the chopped parsley.
  9. Mix Gently: Gently fold the mixture until the bread cubes are evenly coated and moist. If it seems too dry, add a splash more stock (1–2 Tbsp).
  10. Transfer and Bake (Covered): Spoon the mixture into the prepared roasting tin. Cover the tin tightly with aluminium foil. Bake for 25 minutes covered.
  11. Final Bake (Uncovered): Remove the foil and return the stuffing to the oven. Bake for an additional 15–20 minutes, or until the top is golden brown and crispy and the internal temperature reaches 74°C (165°F).
  12. Rest and Serve: Let the stuffing rest for 10 minutes before serving. Garnish with fresh parsley.