Ingredients
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1 loaf day-old French bread or Italian bread (about 12–14 oz), cut into 1-inch cubes (about 10 cups)
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1 lb ground pork sausage (mild or spicy, your choice)
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1 large onion, diced
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3–4 celery stalks, diced
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2 cloves garlic, minced
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1/4 cup fresh parsley, chopped
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1 tbsp fresh sage, chopped (or 1 tsp dried)
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1 tbsp fresh thyme, chopped (or 1 tsp dried)
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1 tsp salt, or to taste
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1/2 tsp black pepper
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2 large eggs, beaten
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2 ½ to 3 cups chicken broth, low-sodium
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2 tbsp butter, for greasing the dish
Instructions
1. Prep the Bread:
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Preheat oven to 300°F (150°C).
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Spread the cubed bread on a baking sheet and toast for 10–15 minutes, stirring once or twice, until dry but not browned. Set aside.
(Skip if using stale/dry bread.)
2. Cook the Sausage:
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In a large skillet over medium heat, cook sausage until browned and cooked through.
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Use a slotted spoon to transfer sausage to a large mixing bowl.
3. Sauté the Veggies:
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In the same skillet, add onion and celery. Sauté until soft (about 6–8 minutes).
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Add garlic, herbs, salt, and pepper. Cook 1 more minute.
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Add to the bowl with the sausage.
4. Assemble the Stuffing:
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Add toasted bread cubes to the sausage and vegetable mixture.
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In a separate bowl, whisk together eggs and chicken broth. Pour over the stuffing mix.
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Gently fold everything together until the bread is moistened but not soggy. Let sit for 5–10 minutes to soak.
5. Bake the Stuffing:
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Preheat oven to 350°F (175°C).
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Butter a 9×13-inch baking dish and pour stuffing mixture into the pan.
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Cover with foil and bake for 30 minutes.
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Uncover and bake an additional 15–20 minutes until the top is golden and slightly crisp.