Ingredients:

  • 2 kg (approx. 2.5 lbs) Sturdy Bread (e.g., Sourdough, French Loaf, or Brioche), cut into 1-inch cubes and thoroughly dried/stale
  • 115 g (8 Tbsp / 1 stick) Unsalted Butter, divided
  • 1 Tbsp Olive Oil
  • 450 g (1 lb) Mild Italian Sausage (casings removed, if applicable)
  • 2 large Yellow Onions, finely diced
  • 4 Celery Stalks, finely diced
  • 4 cloves Garlic, minced
  • 1 tsp Kosher Salt, plus more to taste
  • ½ tsp Freshly Cracked Black Pepper
  • 3 Tbsp Fresh Sage Leaves, finely chopped
  • 2 Tbsp Fresh Thyme Leaves, picked
  • 1 Tbsp Fresh Rosemary, finely minced
  • 75 g (½ cup) Dried Cranberries
  • 100 g (1 cup) Fresh Parsley, roughly chopped
  • 3 Large Eggs, lightly whisked
  • 700 ml (3 cups) Low-Sodium Chicken or Turkey Stock (warmed slightly)

Instructions:

  1. Dry the Bread: Ensure the 1-inch bread cubes are completely dry. If not dried overnight, spread them onto baking sheets and toast in a preheated oven (150°C / 300°F) for 10–15 minutes until hard and brittle. Transfer dried bread to the large mixing bowl.
  2. Brown the Sausage: Heat 1 tablespoon of butter and 1 tablespoon of oil in the skillet over medium-high heat. Add the sausage and break it up. Cook until fully browned and crispy. Remove sausage with a slotted spoon and add it to the bowl with the bread. Leave the rendered fat in the pan.
  3. Sauté Aromatics: Reduce heat to medium. Add the remaining 7 tablespoons of butter to the rendered fat. Once melted, add the diced onions and celery. Sauté gently for 8–10 minutes until the vegetables are very soft and the onions are slightly translucent (do not brown).
  4. Add Garlic and Seasoning: Stir in the minced garlic, salt, pepper, sage, thyme, and rosemary. Cook for 1 minute until fragrant. Remove from heat.
  5. Combine Solids: Pour the sautéed vegetable mixture (including all the butter/fat) over the bread and sausage. Add the dried cranberries and parsley. Toss gently but thoroughly to coat the bread evenly with the aromatics and fat.
  6. Prepare the Binder: In a separate bowl, lightly whisk the three eggs. Slowly whisk in the warm chicken stock.
  7. Moisten the Stuffing: Pour the liquid binder over the bread mixture, pausing halfway through. Gently fold the mixture using a rubber spatula. You are looking for all the bread to be moistened, but not waterlogged. (You may not need all the stock—stop when the desired moisture level is reached.)
  8. Bake (Covered): Transfer the stuffing mixture into the prepared 9x13 inch baking dish, pressing lightly into an even layer. Cover the dish tightly with foil. Bake in a preheated oven at 190°C (375°F) for 30 minutes.
  9. Finish (Uncovered): Remove the foil and continue baking for another 15–20 minutes until the top is golden brown and delightfully crispy, and the internal temperature registers 75°C (165°F).
  10. Rest and Serve: Allow the dressing to rest for 10 minutes before serving.