Ingredients:

  • 1 pound (450 grams) sturdy sandwich bread, cubed into 1-inch pieces
  • 8 tablespoons (115 grams) unsalted butter, divided
  • 5 pounds (680 grams) mild pork sausage meat, casings removed
  • 1 medium yellow onion, finely diced
  • 4 medium celery stalks, finely diced
  • 3 garlic cloves, minced
  • 2 cups (475 ml) chicken or turkey stock, warmed
  • 2 large eggs, lightly beaten
  • 4 tablespoons fresh sage leaves, finely chopped
  • 2 teaspoons fresh thyme leaves
  • 1/4 cup fresh flat-leaf parsley, chopped
  • 1 teaspoon coarse salt
  • 1/2 teaspoon freshly ground black pepper

Instructions:

  1. Dry the Bread: Cube the bread. Spread cubes onto a large baking sheet and either leave them uncovered overnight, or bake them in a low oven (300°F / 150°C) for 10–15 minutes until fully dried out and lightly crunchy. Transfer dried bread cubes into the extra-large mixing bowl.
  2. Brown the Sausage: In a large frying pan, cook the sausage meat over medium-high heat until fully browned and crispy. Drain off excess fat, leaving about 2 tablespoons behind in the pan. Transfer the cooked sausage to the bread bowl.
  3. Sauté Aromatics: Melt 4 tablespoons of the measured butter in the same pan. Add the diced onion and celery. Cook gently for 8–10 minutes until softened and translucent.
  4. Add Garlic and Herbs: Stir in the minced garlic, chopped sage, and thyme. Cook for 1 minute until fragrant. Scrape the sautéed vegetable mixture into the mixing bowl with the bread and sausage. Toss gently to distribute the flavor base.
  5. Combine Liquids: In a separate bowl, whisk together the warm stock, lightly beaten eggs, chopped parsley, salt, and pepper.
  6. Moisten and Rest: Pour the liquid mixture over the bread and sausage mixture. Toss gently until all the bread cubes are evenly moistened (the mixture should hold together when squeezed). Let the mixture stand for 5–10 minutes to allow absorption.
  7. Prepare for Baking: Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish. Transfer the stuffing mixture to the prepared dish, pressing it lightly but not tightly.
  8. Initial Bake (Covered): Dot the surface of the stuffing with the remaining 4 tablespoons of butter, cut into small cubes. Cover the dish tightly with foil. Bake for 30 minutes.
  9. Final Bake (Uncovered): Remove the foil. Return the stuffing to the oven and bake for an additional 15–20 minutes, until the top is deeply golden brown and crisp.
  10. Serve: Remove from the oven and allow to rest for 10 minutes before serving.