Sausage Stuffing: The Butchers Best Classic Sage Onion Recipe

Ingredients

• 1 lb (450 g) high-quality, sturdy bread (Sourdough or rustic white loaf), cut into 1-inch (2.5 cm) cubes
• 4 tbsp (60 ml) olive oil or melted unsalted butter, for coating bread
• 1 lb (450 g) mild or sweet Italian pork sausage (casings removed)
• 1 stick (113 g or 8 tbsp) unsalted butter, divided
• 1 large brown onion, finely diced
• 2 stalks celery, finely diced
• 2 cloves garlic, minced
• 2 tbsp fresh sage, finely chopped
• 1 tbsp fresh thyme leaves (removed from stem)
• 2 large eggs, lightly beaten
• 2 - 2 ½ cups (475 - 600 ml) low-sodium chicken or turkey stock (warmed)
• 1 tsp Kosher salt, plus more to taste
• ½ tsp freshly cracked black pepper, plus more to taste
• ¼ cup (15 g) fresh flat-leaf parsley, roughly chopped