Ingredients:

  • 8 cups Stale Bread Cubes (Sourdough or robust country white bread), 1-inch size
  • 6 Tbsp Unsalted Butter
  • 1 Tbsp Olive Oil
  • 1 large Yellow Onion, finely diced
  • 2-3 medium Celery Stalks, finely diced
  • 2 cloves Garlic, minced
  • 1 lb Good Quality Pork Sausage Meat
  • 2 Tbsp Fresh Sage, finely chopped
  • 1 Tbsp Fresh Thyme Leaves
  • 1 Tbsp Dry Sherry, Port, or Brandy (Optional)
  • 5 tsp Fine Sea Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 5 cups Low Sodium Chicken or Vegetable Stock, warm
  • 2 Large Eggs, lightly whisked
  • 1/4 cup Fresh Parsley, roughly chopped

Instructions:

  1. Dry the Bread: Cube the bread. If not already stale, spread the cubes on a baking sheet and bake at 300°F (150°C) for 15 minutes, tossing occasionally, until completely dry but not browned. Set aside in the large mixing bowl.
  2. Sauté Aromatics: Melt the butter and olive oil in a large pan over medium heat. Add the diced onion and celery. Cook gently for 8–10 minutes, until soft and translucent (sweating). Add the minced garlic and cook for 1 minute more. Remove the mixture to a small bowl.
  3. Brown the Sausage: Return the pan to medium-high heat. Add the sausage meat. Break it up with a wooden spoon and brown thoroughly for 6–8 minutes. Drain off any excessive fat, leaving about 1 Tbsp in the pan.
  4. Deglaze and Add Herbs: Add the sherry/Port (if using) to the pan, scraping up any browned bits. Let it bubble away for 30 seconds. Stir in the fresh sage and thyme, cooking until fragrant (about 1 minute).
  5. Combine Components: Add the cooked sausage mixture and the sautéed aromatics back into the large mixing bowl with the dry bread cubes. Toss gently to combine evenly.
  6. Add Wet Ingredients: In a separate bowl, whisk together the warm stock, lightly beaten eggs, salt, and pepper.
  7. Moisten the Mix: Pour the liquid mixture slowly over the bread and sausage. Use your hands or a large spoon to gently fold the mixture until the liquid is evenly absorbed. Let it sit for 5 minutes so the bread soaks up the stock properly. Transfer the stuffing mixture to a prepared 9x13-inch casserole dish.
  8. Bake (Covered): Cover the dish tightly with foil. Bake in a preheated oven at 375°F (190°C) for 25 minutes.
  9. Bake (Uncovered): Remove the foil and continue to bake for 15–20 minutes, or until the top is golden brown and crispy, and the internal temperature reaches 165°F (74°C).
  10. Rest and Serve: Remove from the oven. Stir in the fresh parsley. Let the stuffing rest for 5–10 minutes before serving.