Ingredients:

  • 1 lb bulk pork breakfast sausage
  • 4 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 stalks celery, finely diced
  • 3 cloves garlic, minced
  • 10 cups dried white bread cubes
  • 2 cups low-sodium chicken broth, warmed
  • 2 large eggs, beaten
  • 1 tbsp rubbed sage
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

Instructions:

  1. Brown the pork sausage. Heat your 12 inch skillet over medium high heat. Add the pork sausage and cook, breaking it into small crumbles, until it is mahogany colored and crisp. Use a slotted spoon to move the meat to a bowl, but keep the fat in the pan.
  2. Sauté the aromatics. Add the 4 tbsp of butter to the sausage fat. Toss in the diced onion and celery. Sauté until they are translucent and smell nutty.
  3. Bloom the herbs. Stir in the minced garlic, rubbed sage, and dried thyme. Cook for exactly 60 seconds until the garlic is fragrant but not brown.
  4. Prep the bread. Place your 10 cups of dried white bread cubes into a large mixing bowl.
  5. Combine the base. Pour the cooked sausage and the sautéed vegetable mixture directly over the bread. Toss gently to ensure the fat is distributed.
  6. Hydrate the mixture. Slowly pour in the warmed chicken broth and the beaten eggs. Fold gently with a spatula until the bread is dampened but not swimming in liquid.
  7. Pan the stuffing. Transfer the mixture to a greased 9x13 inch baking dish. Keep it loose - don't press it down, as this allows the heat to circulate.
  8. The final bake. Place in the oven at 350°F (175°C). Bake for 30-35 minutes until the top is golden brown and crackling.