Ingredients:

  • 1 large loaf (approx. 14 cups cubed) Sourdough or good quality white sandwich bread (stale)
  • 1 stick (8 Tbsp) Unsalted Butter, divided
  • 1 lb Pork Sausage (casings removed)
  • 1 large Yellow Onion, finely diced
  • 3 stalks Celery, finely diced
  • 3 cloves Garlic, minced
  • 2 Tbsp Fresh Sage, finely chopped
  • 1 Tbsp Fresh Thyme, leaves only
  • 2 cups Low Sodium Chicken Stock (hot or warm)
  • 2 Large Eggs, lightly beaten
  • 1/4 cup Fresh Parsley, chopped
  • 1 1/2 tsp Kosher Salt
  • 1/2 tsp Black Pepper

Instructions:

  1. Dry the Bread: Spread the bread cubes on a baking sheet. Leave uncovered overnight, or bake in a 300°F (150°C) oven for 15 minutes, tossing halfway through, until completely dry and firm. Set aside in the large mixing bowl.
  2. Preheat Oven: Set oven temperature to 375°F (190°C). Grease the 9x13 inch casserole dish with 1 Tbsp of the reserved butter.
  3. Brown the Sausage: In a large skillet, melt 2 Tbsp of butter. Add the sausage meat (no casing) and break it up with a spoon. Cook until thoroughly browned and no pink remains. Remove the sausage with a slotted spoon and add it to the bowl with the bread. Leave the rendered fat in the skillet.
  4. Sauté Aromatics: Add the remaining 4 Tbsp of butter to the skillet. Add the diced onion and celery. Cook gently over medium heat for 8-10 minutes until the vegetables are soft and translucent.
  5. Add Herbs and Garlic: Stir in the minced garlic, sage, and thyme. Cook for 1 minute until fragrant.
  6. Deglaze (Optional Flavour Boost): Pour in 1/4 cup (60 ml) of dry white wine or dry sherry and scrape up any browned bits from the bottom of the pan. Cook until the liquid has evaporated.
  7. Combine: Pour the sautéed aromatic mixture (including all the fat) over the bread and sausage. Add the chopped parsley, salt, and pepper. Gently toss to combine.
  8. Add Liquids: Whisk the two eggs into the warm (not boiling) chicken stock. Pour the stock mixture slowly over the stuffing mixture while gently tossing.
  9. Test for Moisture: The bread should be thoroughly moistened but not soaking wet. When you squeeze a handful, it should just clump together. If it seems dry, add a splash more stock (up to 1/4 cup/60 ml).
  10. Transfer and Bake (Covered): Transfer the mixture to the prepared casserole dish. Dot the top with the remaining 2 Tbsp of cold butter. Cover the dish tightly with foil.
  11. Bake: Bake for 30 minutes.
  12. Bake (Uncovered): Remove the foil and continue baking for another 15-20 minutes, or until the top is deeply golden brown and crispy and the internal temperature reaches 165°F (74°C).
  13. Rest and Serve: Let the stuffing rest for 10 minutes before serving.