Ingredients:

  • 2 kg (2.6 lbs) Sourdough Bread, preferably day-old, cut into 1-inch cubes
  • 170 g (6 oz / 1 ½ sticks) Unsalted Butter, divided
  • 450 g (1 lb) High-quality Ground Pork Sausage (mild or hot Italian style)
  • 2 large Yellow Onions, finely diced
  • 6 stalks Celery (approximately 450 g / 1 lb), finely diced
  • 2 cloves Garlic, minced
  • 3 Tbsp Fresh Sage, finely chopped
  • 2 Tbsp Fresh Thyme leaves, stripped
  • 1 Tbsp Fresh Rosemary, finely chopped
  • 1 tsp Kosher Salt (or to taste)
  • ½ tsp Freshly Ground Black Pepper (or to taste)
  • ¼ cup Fresh Flat-Leaf Parsley, chopped
  • 720 ml (3 cups) Low-Sodium Chicken or Turkey Stock (plus extra if needed)
  • 2 large Eggs, lightly beaten

Instructions:

  1. Cube the Sourdough Bread: Cut the sourdough into uniform 1-inch cubes.
  2. Dry the Cubes (Crucial): Spread the bread cubes on a large sheet pan. Leave them out at room temperature for 12–24 hours until truly stale, or toast in a preheated oven at 150°C (300°F) for 15–20 minutes, stirring halfway, until dry and firm.
  3. Brown the Sausage: In a large sauté pan, brown the pork sausage over medium-high heat, breaking it up. Drain excess fat and set the sausage aside.
  4. Sauté the Vegetables: Lower the heat to medium. Add 115g (4 oz) of the butter to the same pan. Sauté the onions and celery until softened and translucent, about 8–10 minutes. Season lightly with salt.
  5. Add Aromatics: Add the minced garlic and the fresh chopped sage, thyme, and rosemary. Cook for 1 minute until fragrant.
  6. Combine the Solids: Return the cooked sausage to the pan and stir well to combine with the vegetables and herbs. Remove the mixture from the heat and transfer it to a large mixing bowl.
  7. Add Bread: Add the dried bread cubes to the bowl containing the sausage and vegetable mixture.
  8. Prepare Liquid: In a separate bowl, whisk together the lightly beaten eggs, 55g (2 oz) of melted butter, and 2 cups (480 ml) of the chicken stock.
  9. Moisture Check & Toss: Pour the liquid mixture over the bread and solids. Toss gently but thoroughly until the bread is evenly coated. Slowly add the remaining 1 cup (240 ml) of stock until the cubes are moist but not soggy.
  10. Final Seasoning: Stir in the fresh parsley, salt, and pepper. Taste and adjust seasoning.
  11. Transfer: Grease the 13x9 inch baking dish and spoon the stuffing mixture into it, spreading evenly without packing it down.
  12. Bake (Covered): Preheat oven to 190°C (375°F). Cover the dish tightly with foil. Bake for 30 minutes.
  13. Bake (Uncovered): Remove the foil and bake for another 15–20 minutes, or until the top is golden brown, crispy, and the internal temperature reaches 74°C (165°F).
  14. Rest: Allow the dressing to rest for 10 minutes before serving.