Ingredients:

  • 2 kg (2.5 lbs) Stale Bread (preferably sourdough), cut into 1-inch cubes
  • 1 Tbsp (15 ml) Olive Oil
  • 115 g (8 Tbsp or 1 stick) Unsalted Butter, divided
  • 450 g (1 lb) Good-quality Bulk Pork Sausage
  • 2 large Yellow Onions, diced finely
  • 4 stalks Celery, diced finely
  • 4 cloves Garlic, minced
  • 2 Tbsp (30 ml) Fresh Sage, finely chopped
  • 1 Tbsp (15 ml) Fresh Thyme leaves
  • 1/2 cup (120 ml) Fresh Parsley, chopped
  • 1 1/2 tsp (7.5 ml) Kosher Salt
  • 1 tsp (5 ml) Freshly Ground Black Pepper
  • 3 Large Eggs, lightly whisked
  • 720 – 960 ml (3 – 4 cups) Low-Sodium Chicken Stock, warm

Instructions:

  1. Dry the Bread: Toss the cubed bread with olive oil on a large baking sheet. Bake at 300°F (150°C) for 10–15 minutes, or until the cubes are toasted but not browned. Place the dried bread cubes into the largest mixing bowl.
  2. Brown the Sausage: Melt 1 Tbsp of butter in a large skillet over medium-high heat. Add the sausage and break it up. Cook until thoroughly browned. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pan.
  3. Sauté Aromatics: Reduce the heat to medium. Add the remaining butter (7 Tbsp) to the pan. Add the diced onions and celery. Cook gently for 8–10 minutes, stirring occasionally, until softened and translucent.
  4. Infuse Flavour: Add the minced garlic, chopped sage, and thyme to the pan. Cook for 1 minute until fragrant. Stir in the salt and pepper. Remove the mixture from the heat and allow to cool slightly for 5 minutes.
  5. Combine Solids: Add the cooked sausage and the aromatic vegetable mixture (including all the pan drippings/butter) to the bowl with the dried bread cubes. Add the fresh parsley. Toss gently but thoroughly to coat the bread cubes evenly with the fat and seasonings.
  6. Whisk and Hydrate: Whisk the eggs into 3 cups (720 ml) of the warm stock. Pour the liquid mixture slowly and evenly over the bread cubes. Toss gently until the bread begins to absorb the liquid. Adjust moisture by adding the remaining stock, a splash at a time, until the bread is moist but there is no visible puddle of liquid at the bottom of the bowl.
  7. Prepare for Baking: Lightly grease a 9x13 inch baking dish. Transfer the stuffing mixture to the dish. Do not pack it tightly; keep it loose to allow steam to circulate.
  8. Bake (Covered): Cover the dish tightly with foil. Bake in a preheated oven at 375°F (190°C) for 30 minutes. This traps moisture and ensures the interior is properly cooked.
  9. Bake (Uncovered): Remove the foil and bake for another 15–20 minutes, or until the top is golden brown, crisp, and the internal temperature registers 165°F (74°C).
  10. Rest and Serve: Let the stuffing rest for 10 minutes before serving. This allows the internal moisture to redistribute.