Ingredients:

  • 1 pound Crusty Sourdough or White Bread, cubed (about 1-inch pieces), thoroughly dried
  • 6 Tablespoons Unsalted Butter
  • 1 medium Yellow Onion, finely diced
  • 2 stalks Celery Stalks, finely diced
  • 1 pound Bulk Pork Sausage (Sage or mild Italian flavor recommended)
  • 2 Tablespoons Fresh Sage, roughly chopped
  • 1 teaspoon Fresh Thyme Leaves, removed from stem
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 2 cups Low-Sodium Chicken or Turkey Stock, warmed slightly
  • 2 Large Eggs, lightly beaten

Instructions:

  1. Dry the Bread: Ensure the bread cubes are completely dry (stale, or toast them in a 300°F/150°C oven for 10–15 minutes until hard but not browned). Set aside in the large mixing bowl.
  2. Grease Dish: Lightly butter or spray the 9x13 inch baking dish. Preheat the oven to 375°F (190°C).
  3. Brown the Sausage: In the large skillet, cook the bulk sausage over medium-high heat, breaking it up as you go, until fully browned. Drain off and discard any excess fat.
  4. Sauté the Vegetables: Add the unsalted butter to the skillet with the drained sausage. Once melted, add the diced onion and celery. Cook until softened and translucent, about 5–7 minutes. Do not brown the vegetables.
  5. Add Herbs: Stir in the fresh sage, thyme, salt, and pepper. Cook for 1 minute until the herbs are fragrant. Remove the skillet from the heat.
  6. Combine Dry Ingredients: Pour the sausage and vegetable mixture immediately over the dried bread cubes in the large mixing bowl. Toss gently to coat the bread pieces thoroughly.
  7. Create the Binder: In a separate small bowl, whisk together the warm chicken stock and the lightly beaten eggs.
  8. Moisten the Stuffing: Pour the stock and egg mixture slowly over the bread mixture, tossing gently to ensure even distribution. Stop adding stock when the mixture is thoroughly moistened but not soggy (it should resemble a thick porridge that holds its shape).
  9. Rest and Transfer: Let the mixture rest for 5 minutes so the bread can absorb the liquid. Transfer the stuffing mixture into the prepared baking dish, pressing lightly but evenly.
  10. Bake: Bake in the preheated oven for 30 minutes.
  11. Finish: For a crisp top, increase the oven temperature to 400°F (200°C) for the last 10 minutes, or bake until the top is golden brown and crunchy.
  12. Serve: Let the stuffing rest for 10 minutes before serving.