Ingredients:

  • 12 cups Stale/Dried Bread Cubes (Sourdough or rustic white), cut into 1-inch cubes
  • 4 Tbsp Unsalted Butter, plus extra for greasing
  • 5 lb Breakfast Sausage (Mild or Hot)
  • 1 large Yellow Onion, finely diced
  • 4 medium Celery Stalks, finely diced
  • 2 Tbsp Fresh Sage, chopped
  • 1 Tbsp Fresh Thyme, leaves stripped
  • 4 cloves Garlic, minced
  • 1 tsp Kosher Salt, or to taste
  • 1/2 tsp Freshly Cracked Black Pepper
  • 2 Large Eggs, lightly beaten
  • 3–4 cups Low-Sodium Chicken or Turkey Stock, warmed
  • 1/4 cup Fresh Flat-Leaf Parsley, chopped

Instructions:

  1. Dry the Bread: Cube the bread and spread it evenly on one or two baking sheets. Let it sit out uncovered at room temperature for at least 12 hours, or dry it in a 300°F (150°C) oven for 10–15 minutes until lightly crisp but not toasted. Transfer the dried bread cubes to your largest mixing bowl.
  2. Brown the Sausage: In a large skillet, brown the sausage over medium-high heat, breaking it up as you go. Cook until deeply caramelized and no pink remains. Drain the cooked sausage onto a paper towel-lined plate, reserving the fat in the pan (approximately 4–5 Tbsp of fat).
  3. Sauté the Aromatics: Reduce the heat to medium. Add the butter (if needed) to the reserved sausage fat. Add the diced onion and celery. Cook gently for 8–10 minutes until the vegetables are very soft and translucent.
  4. Add Herbs and Garlic: Stir in the fresh sage, thyme, salt, pepper, and garlic. Cook for 1 minute until fragrant. Add the cooked sausage back into the skillet with the vegetables and stir well to coat.
  5. Moisten and Bind: Pour the sausage and aromatic mixture over the bread cubes in the mixing bowl. Toss very gently. Whisk the eggs into 3 cups (710 ml) of the warmed chicken stock and pour this liquid mixture over the bread.
  6. Check Moisture: Gently fold the mixture until combined. The bread should be moist but still hold its shape; if dry, add the remaining cup of stock a little at a time. Stir in the chopped fresh parsley. Taste and adjust seasoning (salt and pepper).
  7. Bake (Covered): Transfer the stuffing mixture to a greased 9x13-inch baking dish. Cover tightly with foil. Bake in a preheated oven at 350°F (175°C) for 30 minutes.
  8. Bake (Uncovered): Remove the foil and continue baking for 10–15 minutes until the top is golden brown and crispy and the internal temperature reaches a safe 165°F (74°C).
  9. Rest and Serve: Let the stuffing rest for 10 minutes before serving.