Ingredients:

  • 12 cups (Approx. 350 g) Day-old bread, cut into 1-inch cubes (Sourdough, white sandwich loaf, or French bread)
  • 8 Tablespoons (115 g) Unsalted Butter
  • 1 large (Approx. 200 g) Yellow Onion, finely diced
  • 4 stalks (Approx. 150 g) Celery stalks, finely diced
  • 2 cloves (10 g) Garlic, minced
  • 1 pound (450 g) Mild Italian or Sage Breakfast Sausage, casings removed
  • 2 Tablespoons (10 g) Fresh Sage, finely chopped
  • 1 Tablespoon (5 g) Fresh Thyme leaves
  • 1/4 cup (15 g) Fresh Parsley, chopped
  • 1 teaspoon (5 g) Kosher Salt (adjust based on sausage)
  • 1/2 teaspoon (2 g) Freshly Ground Black Pepper
  • 2 Large Eggs, lightly whisked
  • 2 cups (475 ml) Low-Sodium Chicken or Turkey Stock, warm

Instructions:

  1. Preheat oven to 300°F (150°C). Spread the cubed bread onto a large baking sheet. Bake for 10–15 minutes, tossing halfway, until cubes are dry and lightly toasted but not coloured. Transfer dry bread to the extra-large mixing bowl.
  2. In the large skillet, brown the sausage over medium-high heat, breaking it up with a spoon. Cook until fully done (no pink remains). Drain off any excess fat, ensuring a small amount remains in the pan for the vegetables.
  3. Add the butter to the skillet with the remaining sausage fat. Once melted, add the diced onion and celery. Reduce heat to medium and cook slowly for 8–10 minutes until the vegetables are tender and translucent.
  4. Stir in the minced garlic, fresh sage, and thyme. Cook for 1 minute until fragrant.
  5. Scrape the sausage, vegetable mixture, salt, and pepper into the large mixing bowl with the dried bread cubes. Toss gently until everything is evenly distributed.
  6. In a small bowl, whisk the eggs and the warmed stock together to prepare the binder.
  7. Pour the stock and egg mixture over the bread and sausage mixture in three additions, tossing gently between each addition. Stop pouring if the mixture looks overly wet or soggy. The bread should be moistened but still hold its shape and have dry edges visible.
  8. Let the stuffing mixture rest for 5 minutes so the bread can absorb the liquid. Stir in the fresh parsley. Transfer the mixture to the buttered 9x13 inch baking dish. Do not pack it down tightly; keep it loosely distributed.
  9. Preheat the oven to 375°F (190°C). Cover the dish tightly with foil. Bake for 30 minutes (This ensures the centre cooks through).
  10. Remove the foil and bake for another 15–20 minutes, or until the top is golden brown, crisp, and the internal temperature reaches 165°F (74°C).
  11. Allow the stuffing to rest for 10 minutes before serving.