Ingredients:

  • 1 lb high-quality sourdough bread, cut into 1-inch cubes
  • 1 lb bulk pork sausage
  • 4 tbsp unsalted butter
  • 2 cups yellow onion, finely diced
  • 1.5 cups celery, diced
  • 3 cloves garlic, minced
  • 1/4 cup fresh sage, finely chopped
  • 1 tbsp fresh thyme leaves
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 2.5 cups chicken stock, warm
  • 2 large eggs
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Spread sourdough cubes on a tray. Bake at 300°F (150°C) for 20 minutes until they feel like croutons. Note: This prevents sogginess.
  2. In a large 12-inch skillet over medium-high heat, brown the pork sausage. Use a wooden spoon to break it into small, pebble-sized crumbles. Continue cooking until no pink remains and the meat is deeply browned. Transfer the meat to an extra-large mixing bowl using a slotted spoon, draining all but 1 tbsp of fat from the pan.
  3. Add the butter to the rendered sausage fat in the skillet. Add the diced onion and celery. Sauté over medium heat for 8-10 minutes until the vegetables are softened and translucent.
  4. Stir in the minced garlic, chopped sage, and thyme. Cook for 1-2 minutes until highly fragrant. Season with kosher salt and cracked black pepper.
  5. Add the staled or toasted bread cubes to the large mixing bowl with the sausage. Pour the sautéed vegetable and herb mixture over the bread and toss gently to combine.
  6. In a medium bowl, whisk together the warm chicken stock, eggs, and fresh parsley. Gradually pour the liquid over the bread mixture, tossing gently. Let sit for 5 minutes to allow the bread to absorb the liquid without becoming mushy.
  7. Transfer the mixture to a buttered 9x13 inch ceramic baking dish. Cover with foil and bake at 350°F (175°C) for 30 minutes. Remove the foil and bake for another 20 minutes until the top is golden brown and crispy.