Ingredients:

  • 1 large loaf (approx. 14 cups / 600 grams) Stale/Dried Bread Cubes (Sourdough or French Baguette)
  • 8 tablespoons Unsalted Butter, divided (4 tablespoons for sautéing, 4 tablespoons melted for mixing)
  • 1 pound (450 grams) Sweet Italian Sausage, casings removed
  • 1 large Yellow Onion, finely diced
  • 3 stalks Celery Stalks, finely diced
  • 3 cloves Garlic, minced
  • 2 tablespoons Fresh Sage, finely chopped
  • 1 teaspoon Fresh Thyme Leaves
  • 1½ teaspoons Kosher Salt
  • ½ teaspoon Black Pepper, freshly ground
  • 3 large Eggs, lightly beaten
  • 4 to 5 cups Low-Sodium Chicken or Turkey Stock

Instructions:

  1. Dry the Bread: Preheat oven to 300°F (150°C). Spread bread cubes on a large baking sheet and toast for 15–20 minutes, stirring halfway, until fully dried out and slightly crunchy. Place the dried bread in an extra-large mixing bowl.
  2. Sauté the Sausage: In a large skillet over medium-high heat, cook the Italian sausage, breaking it up until fully browned (approx. 8–10 minutes). Use a slotted spoon to transfer the sausage to the bowl with the bread cubes. Reserve 2 tablespoons of the rendered fat in the skillet.
  3. Cook Aromatics: Add 4 tablespoons of butter to the reserved fat. Reduce heat to medium. Add the diced onion and celery, and sauté gently for 8–10 minutes until softened and translucent.
  4. Build Flavor: Add the minced garlic, chopped sage, and thyme. Cook for 1 minute until fragrant. Season heavily with salt and pepper. Scrape the entire vegetable and herb mixture (including all the butter/fat) into the bowl with the bread and sausage.
  5. Moisten the Stuffing: Pour the beaten eggs over the contents of the large mixing bowl. Gently fold to coat. Gradually pour 4 cups of the warm stock (mixed with the remaining 4 tablespoons melted butter) over the ingredients, mixing gently but thoroughly. Add the remaining stock, if needed, until all the bread cubes are moistened but still hold their shape.
  6. Rest and Bake (Covered): Let the mixture rest for 5–10 minutes for absorption. Preheat the oven to 375°F (190°C). Transfer the stuffing to a prepared 9x13-inch baking dish. Cover tightly with aluminum foil and bake for 30 minutes.
  7. Finish Baking (Uncovered): Remove the foil and bake for another 15–20 minutes until the top is golden brown and crispy, and the internal temperature reaches 165°F (74°C). Let the stuffing rest for 10 minutes before serving.