Ingredients:

  • 1 large loaf (approx. 500g / 1.1 lb) rustic sourdough or French bread, cut into 1-inch cubes
  • 4 Tbsp (57g) Unsalted Butter, divided
  • 1 lb (450g) Sweet or Mild Italian Sausage, casing removed (or high-quality British pork sausage)
  • 8 Tbsp (113g) Unsalted Butter (for sautéing)
  • 1 large Yellow Onion, finely diced (approx. 300g)
  • 4 stalks Celery, finely diced (approx. 200g)
  • 4 cloves Garlic, minced
  • 2 Tbsp (30ml) Dry White Wine or Sherry (optional, for deglazing)
  • 1 Tbsp fresh Sage, finely chopped
  • 1 tsp fresh Thyme leaves
  • 1/2 tsp fresh Rosemary, finely chopped
  • 1/4 cup fresh Parsley, chopped
  • 2 large Eggs, lightly beaten
  • 3 cups (700ml) Low-Sodium Chicken or Vegetable Stock, warmed
  • 1 tsp Kosher Salt
  • 1/2 tsp freshly ground Black Pepper

Instructions:

  1. Dry the Bread: Cube the bread and spread it evenly on two large baking trays. Either let it sit out, uncovered, overnight, or toast it in a 300°F (150°C) oven for 15 minutes, tossing halfway, until fully dry and lightly golden.
  2. Butter Toasting (Optional but Recommended): Toss the dried cubes with 4 Tbsp melted butter and toast for an additional 5 minutes until crispy. Transfer to the large mixing bowl.
  3. Brown the Sausage: In the large skillet, brown the sausage over medium-high heat, breaking it up into small pieces. Cook until fully done and the fat has rendered.
  4. Drain Fat (If necessary): If the sausage rendered excessive fat, remove the sausage with a slotted spoon and reserve 1-2 tablespoons of fat in the pan. Set the sausage aside.
  5. Sauté Aromatics: Reduce heat to medium. Add the remaining 8 Tbsp of butter to the skillet. Once melted, add the diced onion and celery. Cook gently for 8–10 minutes until the vegetables are very tender and translucent (do not brown).
  6. Add Flavour: Stir in the minced garlic and cook for 1 minute until fragrant. If using, splash in the dry wine/sherry and let it bubble away for 30 seconds to deglaze the pan.
  7. Herb Integration: Turn off the heat. Stir in the chopped sage, thyme, and rosemary. Season the vegetable mixture generously with salt and pepper.
  8. Combine Solids: Add the cooked sausage mixture (including the seasoned aromatics) and the fresh parsley into the bowl with the dried bread cubes. Toss gently to combine evenly.
  9. Prepare the Binder: In a separate bowl, whisk together the warmed chicken stock and the lightly beaten eggs. (Warming the stock prevents the eggs from seizing up).
  10. Moisten: Pour the stock mixture evenly over the bread and sausage mixture. Gently fold the ingredients together using a large spatula until the stock is absorbed. Do not overmix! The bread should be moistened but still hold its shape.
  11. Rest: Let the stuffing rest in the bowl for 10 minutes. This allows the bread to fully hydrate. If the mixture seems overly dry after 10 minutes, add up to 1/2 cup more warm stock.
  12. Fill and Prep: Transfer the stuffing mixture into the prepared 9x13-inch baking dish. Do not pack it down tightly; keep it light for better texture.
  13. Preheat & Cover: Preheat the oven to 375°F (190°C). Cover the baking dish tightly with aluminum foil.
  14. First Bake (Moisture): Bake covered for 30 minutes. This ensures the centre heats through and remains beautifully moist.
  15. Second Bake (Crisp): Remove the foil and continue baking for 15–20 minutes, or until the top is golden brown and delightfully crisp. The internal temperature should register at least 165°F (74°C).
  16. Serve: Allow the stuffing to rest for 10 minutes before serving.