Ingredients:

  • 5 kg (3.3 lbs) Stale or dried good-quality bread (Sourdough, Pain de Mie, or Ciabatta), cut into 1-inch cubes
  • 225 g (8 oz) Unsalted Butter, divided
  • 450 g (1 lb) Sweet Italian Sausage (casings removed) OR substitute with diced smoked bacon/pancetta
  • 2 large Yellow Onions, finely diced
  • 6 ribs Celery, finely diced
  • 4 cloves Garlic, minced
  • 1 tbsp Fresh Sage, finely chopped
  • 1 tbsp Fresh Thyme leaves, stripped
  • 1 tsp Dried Marjoram
  • 1/4 tsp Freshly grated Nutmeg
  • 2 tsp Fine Sea Salt (plus more for seasoning)
  • 1 tsp Freshly Ground Black Pepper
  • 4 large Eggs, lightly whisked
  • 950 ml – 1.1 L (4 – 4.5 cups) High-quality Unsalted Chicken or Turkey Stock
  • 2 tbsp Fresh Italian Parsley, chopped (for garnish/final mix)

Instructions:

  1. Dry the Bread: Cube the bread 1-2 days in advance and leave uncovered on a large baking tray to fully stale. Alternatively, spread cubes on a tray and bake at 150°C (300°F) for 15 minutes until fully dry but not browned. Place the dried bread cubes into the largest mixing bowl.
  2. Sauté Sausage (if using): Melt 2 tablespoons of butter in the large sauté pan over medium-high heat. Add the sausage meat and cook, breaking it up with a spoon, until fully browned. Remove the sausage with a slotted spoon and set aside, leaving the fat in the pan.
  3. Cook Aromatics: Add the remaining butter to the pan. Reduce the heat to medium. Add the diced onions and celery. Cook slowly for 8–10 minutes, stirring occasionally, until the vegetables are soft and translucent (sweated down), but not browned.
  4. Introduce Garlic & Herbs: Add the minced garlic, fresh sage, fresh thyme, marjoram, and nutmeg. Cook for 1 minute until fragrant.
  5. Season: Season the aromatic mixture generously with salt and pepper.
  6. Combine Ingredients: Pour the hot aromatic mixture (butter, vegetables, and herbs) over the dried bread cubes in the large bowl. Add the cooked sausage back in (if used). Toss gently until the bread is evenly coated.
  7. Bind the Mix: Whisk the eggs and half of the stock (2 cups/475 ml) together. Pour the liquid mixture over the bread.
  8. Moisture Check: Gradually add the remaining stock, tossing the stuffing gently. The bread should be moist, absorbing the liquid, but not sitting in a puddle. Stop adding stock when the mixture is uniformly damp.
  9. Preheat and Prep: Preheat oven to 190°C (375°F). Lightly grease a 9x13 inch (23x33 cm) baking dish.
  10. Fill the Dish: Transfer the stuffing mixture to the prepared baking dish. Do not pack it down tightly; keep it loosely distributed for a better texture.
  11. Bake (Covered): Cover the dish tightly with foil and bake for 25 minutes. This ensures the inside heats through and becomes steamy and moist.
  12. Bake (Uncovered): Remove the foil and bake for another 10–15 minutes, or until the top is deeply golden brown and crisp, and the edges are bubbling. The internal temperature should reach at least 74°C (165°F).
  13. Rest and Serve: Allow the stuffing to rest for 10 minutes outside the oven before serving. Garnish with fresh parsley.