Ingredients:

  • 14 oz (400 g) Stale White Bread, cubed (about 8 cups lightly packed)
  • 4 oz (115 g) Unsalted Butter (8 tablespoons)
  • 1 large (175 g) Yellow Onion, finely diced
  • 2 medium stalks (100 g) Celery, finely diced
  • 2 tablespoons (15 g) Fresh Sage, finely chopped
  • 1 teaspoon (5 g) Fresh Thyme, leaves only
  • 1 lb (450 g) Quality Pork Sausage Meat
  • 1 Large Egg, lightly whisked
  • 1 cup (240 ml) Low-Sodium Chicken Stock, warm (or as needed)
  • 1 1/2 teaspoons Kosher Salt
  • 1/2 teaspoon Black Pepper, freshly ground

Instructions:

  1. If the bread is not already stale, spread the cubes on a baking sheet and bake at 300°F (150°C) for 10–15 minutes until dry but not browned. Set aside in the large mixing bowl.
  2. In a large frying pan over medium heat, melt the unsalted butter until shimmering.
  3. Add the diced onion and celery to the pan. Cook gently for 8–10 minutes until the vegetables are very soft and translucent (sweating), but not browned. Season lightly with a pinch of salt.
  4. Stir in the chopped fresh sage and thyme during the last minute of cooking until fragrant. Remove the vegetables to a small bowl and set aside to cool slightly.
  5. Add the sausage meat to the same pan. Cook over medium heat, breaking the meat up with a wooden spoon, until thoroughly browned and no pink remains. Drain off any excessive fat, leaving about 2 tablespoons in the pan.
  6. Add the cooked sausage meat and the sautéed aromatic mixture (onion/celery/herb mix) to the bowl containing the dried bread cubes. Toss lightly to distribute the ingredients.
  7. Pour in the whisked egg, the remaining salt, and pepper. Gently mix everything together.
  8. Gradually pour the warm chicken stock over the mixture, tossing gently until the bread is thoroughly moistened but not soaking wet. Stop when the mixture holds its shape when squeezed firmly.
  9. Let the mixture rest for 5–10 minutes to allow the bread to fully absorb the liquid. Preheat oven to 400°F (200°C).
  10. Use your hands to roll the mixture into uniform balls, roughly 1.5–2 inches (4–5 cm) in diameter. Place them on the prepared baking sheet.
  11. Bake for 25–30 minutes, rotating the tray halfway through. The stuffing balls should be deep golden brown and firm to the touch, with a wonderfully crisp exterior.
  12. Remove from the oven and serve immediately alongside your roast dinner.