Ingredients:

  • 1 ½ lbs (680 g) Sturdy day-old bread (Sourdough, Challah, or French Baguette), cut into 1-inch (2.5 cm) cubes
  • 2 Tbsp (30 g) Unsalted Butter, melted (for toasting the bread)
  • 1 stick + 2 Tbsp (140 g) Unsalted Butter, divided
  • 1 lb (450 g) Sweet or Mild Italian Sausage, casing removed
  • 1 ½ cups (180 g) Yellow Onion, finely diced
  • 1 cup (120 g) Celery, finely diced
  • 4 cloves Garlic, minced
  • 4 cups (950 ml) Low-sodium Chicken or Turkey Stock
  • 2 large Eggs, lightly beaten
  • ¼ cup (8 g) Fresh Sage leaves, finely chopped
  • 2 Tbsp (6 g) Fresh Thyme leaves, removed from the stem
  • ½ cup (15 g) Fresh Italian Parsley, chopped
  • 1 ½ tsp Kosher Salt
  • ½ tsp Freshly Ground Black Pepper

Instructions:

  1. Dry the Bread: Preheat the oven to 300°F (150°C). Toss the bread cubes with 2 Tbsp of melted butter and spread them in a single layer on a baking sheet.
  2. Toast: Bake for 15–20 minutes, tossing halfway, until the cubes are dried out but not significantly browned. They should feel firm, like croutons. Set aside in the large mixing bowl.
  3. Sauté Sausage: In a large skillet, brown the sausage over medium-high heat, breaking it up as it cooks. Drain off all but 2 Tbsp of the rendered fat and transfer the cooked sausage to the large mixing bowl with the bread.
  4. Sauté Aromatics (Mirepoix): Add 1 stick (113g) of the remaining butter to the skillet. Reduce heat to medium. Add the diced onion and celery. Sauté gently until softened and translucent, about 8–10 minutes.
  5. Aromatics: Add the minced garlic, chopped sage, and thyme. Cook for 1 minute until fragrant.
  6. Combine: Transfer the sautéed vegetable mixture to the mixing bowl with the bread and sausage. Toss gently to distribute the ingredients.
  7. Prepare the Liquid: In a separate medium bowl, whisk together the chicken stock, beaten eggs, parsley, salt, and pepper.
  8. Moisten: Pour ¾ of the liquid mixture evenly over the bread mixture. Gently combine until all bread cubes are coated and the mixture holds together when squeezed, adding more stock (1/4 cup at a time) if needed.
  9. Prepare Pan: Use the remaining 2 Tbsp of butter to grease the 9x13 inch casserole dish.
  10. Fill and Press: Transfer the stuffing mixture to the prepared dish, smoothing the top gently but avoiding compaction.
  11. Bake (Covered): Cover the dish tightly with foil. Bake for 30 minutes at 375°F (190°C).
  12. Bake (Uncovered): Remove the foil and continue baking for 15–20 minutes, or until the top is deeply golden brown and crispy and the internal temperature reaches 165°F (74°C).
  13. Rest: Let the stuffing rest for 10 minutes before serving. This allows the flavors to settle and makes it easier to serve cleanly.