Ingredients:

  • 1 lb stale or dried bread cubes (about 12 cups), white, brioche, or sourdough
  • 8 Tbsp (1 stick) unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 large celery stalks, finely diced
  • 3 cloves garlic, minced
  • 1 lb quality pork sausage meat (or links removed from casings)
  • 2 cups warm low sodium chicken stock (may need slightly more or less)
  • 2 large eggs, lightly beaten
  • 2 Tbsp fresh sage, chopped
  • 1 Tbsp fresh thyme leaves
  • 1/4 cup flat-leaf parsley, chopped
  • 1 tsp kosher salt, or to taste
  • 1/2 tsp freshly ground black pepper, or to taste

Instructions:

  1. Dry the Bread: Cube the bread into roughly 1-inch pieces. Spread them on a baking sheet and leave out for several hours, or dry them quickly in a 300°F (150°C) oven for 10–15 minutes until slightly crisp but not brown. Set aside in the large mixing bowl.
  2. Brown the Sausage: Melt 1 tablespoon of butter in a skillet over medium-high heat. Add the sausage meat and break it up with a spoon. Cook until deeply browned and fully cooked through.
  3. Drain and Reserve: Remove the sausage with a slotted spoon and add it to the bowl with the bread cubes. Optional: Drain off all but 2 tablespoons of the rendered sausage fat from the skillet.
  4. Sauté the Vegetables: Reduce the heat to medium. Add the remaining 7 tablespoons of butter (or residual fat and butter) to the skillet. Add the diced onion and celery. Cook gently for 8–10 minutes until the vegetables are softened and translucent.
  5. Add Garlic and Herbs: Stir in the minced garlic, fresh sage, and thyme. Cook for 1 minute until fragrant.
  6. Season the Base: Stir in the salt and pepper. Scrape the aromatic mixture and any buttery pan drippings into the bowl with the bread and sausage.
  7. Bind the Mix: Pour the lightly beaten eggs and the chopped parsley over the mixture. Toss gently to combine.
  8. Moisture Check: Slowly pour the warm chicken stock over the stuffing mixture, tossing gently to distribute evenly. Stop adding stock when the mixture is moist, but not soggy. Let the mixture sit for 5 minutes to fully absorb.
  9. Prepare for Baking: Lightly grease the 9x13 inch baking dish. Scoop the stuffing mixture into the dish, spreading it evenly without compacting it too tightly.
  10. Bake (Covered): Preheat oven to 375°F (190°C). Cover the dish tightly with foil and bake for 30 minutes.
  11. Bake (Uncovered): Remove the foil and continue baking for 15–20 minutes, or until the top is golden brown and crispy and the internal temperature reaches 165°F (74°C).
  12. Rest and Serve: Let the stuffing rest for 10 minutes before serving.