Ingredients:

  • 1 Large Loaf (approx. 700g / 24 oz) day-old rustic sourdough bread, cut into 1-inch (2.5 cm) cubes
  • 3 Tbsp (45g) unsalted butter, melted
  • 1 lb (450g) high-quality sweet Italian sausage (casing removed)
  • 8 Tbsp (113g) unsalted butter (additional for sautéing)
  • 1 Large (approx. 250g) yellow onion, finely diced
  • 3 Sticks (approx. 200g) celery, finely diced
  • 3 Cloves garlic, minced
  • 2 Tbsp (30 ml) olive oil
  • 1 Tbsp (5g) fresh sage, chopped finely
  • 1 Tsp (2g) fresh thyme leaves, removed from the stem
  • 1/2 Cup (15g) fresh flat-leaf parsley, roughly chopped
  • 1 1/2 Tsp (7g) Kosher salt
  • 1/2 Tsp (2g) black pepper, freshly ground
  • 2 Large eggs, lightly beaten
  • 2 – 2 1/2 Cups (480 – 600 ml) low-sodium chicken or turkey stock, warmed

Instructions:

  1. Preheat the oven to 325°F (160°C). Toss the cubed sourdough with 3 Tbsp of melted butter. Spread the bread in a single layer on a large baking sheet. Bake for 25–30 minutes, tossing halfway, until the cubes are dry, firm, and lightly golden brown. Transfer to the very large mixing bowl.
  2. Heat olive oil in a large skillet over medium-high heat. Add the sausage meat and break it up, cooking until deeply browned and fully rendered. Drain off all but 2 Tbsp of the rendered fat and reserve the sausage in a small bowl.
  3. Reduce the heat to medium. Add the remaining 8 Tbsp of butter, the diced onion, and celery to the skillet. Sauté gently for 8–10 minutes until the vegetables are soft and translucent. Add the minced garlic, chopped sage, and thyme, and cook for 1 minute until fragrant. Remove from heat and stir in the kosher salt and pepper.
  4. Pour the sautéed vegetable mixture and the browned sausage over the dried sourdough cubes in the large bowl. Add the chopped parsley. Gently fold everything together until the bread is evenly coated. Pour in the lightly beaten eggs and toss gently again.
  5. Gradually pour in the warm stock, starting with 2 cups (480 ml), tossing constantly. Stop adding stock when the bread is moist but not soaking wet; the mixture should feel like a dense sponge, not soup.
  6. Lightly grease a 13x9-inch baking dish. Spoon the stuffing mixture into the dish, spreading it evenly without pressing down too tightly. Cover the dish tightly with foil. Bake for 30 minutes at 375°F (190°C). Remove the foil and continue baking for 15–20 minutes, or until the top is golden brown and crispy and the internal temperature reaches 165°F (74°C).
  7. Allow the stuffing to rest for 10 minutes before serving. This allows the internal moisture to settle, preventing it from collapsing when scooped.