Ingredients:

  • 3 kg (3 lb) day-old hearty bread (Sourdough, Challah, or French boule), cut into 1-inch cubes.
  • 60 g (4 Tbsp) Unsalted Butter, melted (for toasting).
  • 225 g (1 cup / 2 sticks) Unsalted Butter, plus more for the baking dish.
  • 1 large Yellow Onion, finely diced (approx. 300g).
  • 4 Celery Stalks, finely diced (approx. 200g).
  • 150 g (5 oz) Mild Italian Sausage or Pancetta, casing removed (optional).
  • 2 Tbsp Fresh Sage, finely chopped.
  • 1 Tbsp Fresh Thyme, leaves only.
  • 1 tsp Kosher Salt (plus extra for seasoning).
  • 1/2 tsp Freshly Ground Black Pepper.
  • 950 ml (4 cups) Low-Sodium Chicken or Turkey Stock (warmed).
  • 2 large Eggs, lightly beaten.
  • 1/4 cup Fresh Italian Parsley, chopped.

Instructions:

  1. Dry the Bread: Cube the bread and spread it in a single layer on two baking sheets. Leave out overnight uncovered, or toast in a 150°C (300°F) oven for 15 minutes, tossing halfway, until fully dry but not browned.
  2. Preheat Oven: Preheat your oven to 190°C (375°F). Generously butter the 3-quart baking dish.
  3. Cook the Sausage (Optional): If using sausage, brown it in the large skillet over medium heat, breaking it up as it cooks. Drain off excess fat and set the sausage aside.
  4. Sauté the Vegetables: Melt the 225g of butter in the skillet over medium heat. Add the diced onion and celery. Sauté gently for 8–10 minutes until the vegetables are very tender and translucent, but not browned.
  5. Add Herbs and Seasoning: Remove the skillet from the heat. Stir in the chopped fresh sage and thyme, salt, and pepper. The residual heat will activate the herbs.
  6. Combine Wet Ingredients: In a separate medium bowl, whisk together the warm stock and the two lightly beaten eggs. This is our binding liquid.
  7. Combine Solids and Aromatics: Place the dried bread cubes and the cooked sausage (if used) into the extra-large mixing bowl. Pour the entire butter and vegetable mixture from the skillet over the bread. Gently toss to coat.
  8. Moisten the Mixture: Gradually pour the stock and egg mixture over the bread and aromatics, tossing gently. Stop adding stock when the bread is thoroughly moistened, but not mushy. You may not need all 4 cups (950 ml).
  9. Finish and Fill: Gently fold in the fresh parsley. Transfer the mixture immediately to the prepared baking dish. Do not pack it down; keep it light and airy.
  10. Bake (Covered): Cover the dish tightly with foil. Bake for 30 minutes. This steam-baking ensures the interior is cooked through and moist.
  11. Bake (Uncovered): Remove the foil. Increase the oven temperature slightly to 200°C (400°F) if desired. Bake for an additional 15–20 minutes until the top is deeply golden brown and crispy.
  12. Rest and Serve: Allow the stuffing to rest for 10 minutes out of the oven before serving. This allows the mixture to set properly.