Ingredients:

  • 5 lbs (680 g) Stale/Dried Bread (Sourdough or French loaf, crusts removed, cut into 1-inch cubes)
  • 4 Tbsp (56 g) Unsalted Butter, divided
  • 1 lb (450 g) High-Quality Pork Sausage (casings removed)
  • 1 large (300 g) Yellow Onion, finely diced
  • 4 medium (200 g) Celery Stalks, finely diced
  • 4 cloves Garlic, minced
  • 1/4 cup Fresh Sage Leaves, finely chopped
  • 2 Tbsp Fresh Thyme Leaves, removed from stems
  • 1/4 cup Fresh Parsley, chopped
  • 3 Large Eggs, lightly beaten
  • 4 to 5 cups (950 ml to 1.2 L) Low-Sodium Chicken Stock, warmed slightly
  • 1 Tbsp Kosher Salt, to taste
  • 1 tsp Black Pepper, freshly ground, to taste
  • 2 Tbsp (28 g) Unsalted Butter, melted (for brushing the top)

Instructions:

  1. Dry the Bread: Ensure the bread cubes are completely dried out. Either leave them exposed on a baking tray overnight (12–24 hours) or bake them in a single layer at 300°F (150°C) for 15–20 minutes until crunchy and golden edges form. Place all dried bread in the extra-large mixing bowl.
  2. Brown the Sausage: In a large skillet over medium-high heat, melt 2 Tbsp of butter. Add the sausage meat and break it up with a spoon. Cook until thoroughly browned, rendered, and crisp. Remove the sausage with a slotted spoon and add it to the bowl with the bread. Leave the rendered fat in the skillet.
  3. Sauté Aromatics: Reduce the heat to medium. Add the remaining 2 Tbsp of butter to the skillet, along with the diced onion and celery. Sauté gently for 8–10 minutes until the vegetables are soft and translucent.
  4. Add Garlic and Herbs: Stir in the minced garlic, fresh sage, and thyme. Cook for 1 minute until fragrant to release their oils.
  5. Combine the Flavour: Scrape the entire aromatic mixture (including all the fat) into the large bowl with the bread and sausage.
  6. Season the Base: Add the chopped parsley, salt, and black pepper to the mixture. Gently toss everything together until the bread is evenly coated with the herbs and fat.
  7. Bind and Moisten: Pour the lightly beaten eggs over the mixture. Gradually add the warmed chicken stock, starting with 4 cups. Toss gently (do not mash the bread). Add the remaining stock only if the mixture looks dry; the goal is for the bread to be fully moistened but not soggy. It should hold its shape when squeezed lightly.
  8. Prepare for Baking: Transfer the mixture into the prepared 9x13 inch baking dish. Do not pack it down tightly; keep it light for better texture.
  9. Bake (Covered): Brush the top lightly with 1 Tbsp of melted butter. Cover the dish tightly with foil. Bake in a preheated 375°F (190°C) oven for 30 minutes.
  10. Bake (Uncovered): Remove the foil. Brush the top again with the remaining 1 Tbsp of melted butter. Bake for another 15–20 minutes, or until the top is deeply golden brown and crispy, and the internal temperature reaches 165°F (74°C).
  11. Rest and Serve: Allow the stuffing to rest for 10 minutes before serving. This lets the juices settle and ensures it holds its shape slightly. Serve warm.