Ingredients:

  • 1 lb (450 g) Stale Bread (Sourdough or Ciabatta), cut into 1-inch cubes
  • 1 cup (225 g) Unsalted Butter, divided
  • ½ lb (225 g) Sweet Italian Sausage or Breakfast Sausage, casings removed (Optional)
  • 2 medium (300 g) Yellow Onions, finely diced
  • 4 large (200 g) Celery Stalks, finely diced
  • 2 Tbsp (30 ml) Fresh Sage, finely chopped
  • 1 Tbsp (15 ml) Fresh Thyme leaves
  • 1 tsp (5 ml) Kosher Salt (plus more for seasoning)
  • ½ tsp (2.5 ml) Freshly Ground Black Pepper
  • 3 – 4 cups (700 – 950 ml) Low-Sodium Chicken or Turkey Stock, warmed
  • 2 large Eggs, lightly beaten
  • ½ cup (120 ml) Fresh Parsley, chopped

Instructions:

  1. Cut the bread into uniform 1-inch cubes. Spread the cubes in a single layer on a large baking sheet. Bake in a 300°F (150°C) oven for 15-20 minutes, stirring halfway, until completely dry and slightly golden. Alternatively, leave cubes out uncovered overnight to dry.
  2. Heat 2 Tbsp of butter in a large skillet over medium-high heat. Add the sausage meat and break it up. Cook until thoroughly browned; remove with a slotted spoon and set aside, reserving the fat in the pan.
  3. Add the remaining butter (approx. 14 Tbsp) to the skillet. Allow it to brown slightly, developing a nutty aroma (beurre noisette). Add the diced onions and celery. Reduce heat to medium-low and cook gently for 10–12 minutes until the vegetables are very soft and translucent.
  4. Stir in the fresh sage, thyme, 1 tsp salt, and pepper. Cook for 1 minute until fragrant. Remove the skillet from the heat.
  5. Transfer the dried bread cubes and the cooked sausage (if used) into a large mixing bowl. Pour the entire contents of the skillet (vegetables and all the melted butter/fat) over the bread cubes. Toss gently until every piece of bread is coated.
  6. Pour the lightly beaten eggs and 3 cups of the warm stock over the bread mixture. Add the chopped fresh parsley. Toss the mixture gently again. Wait 5 minutes to allow the liquid to be absorbed. The mixture should be very moist—like wet sand. Add the remaining 1 cup of stock, ¼ cup at a time, if the mixture appears dry.
  7. Lightly grease a 9x13 inch baking dish. Transfer the stuffing mixture to the dish, packing it lightly. Preheat the oven to 375°F (190°C). Cover the dish tightly with foil and bake for 30 minutes.
  8. Remove the foil and continue baking for another 15–20 minutes until the top is deeply golden brown and crispy. The internal temperature should reach 165°F (74°C). Allow the stuffing to rest for 10 minutes before serving.