Sausage Stuffing: The Butchers Best Classic Sage Onion Recipe

Name: Sausage Stuffing: The Butchers Best Classic Sage Onion Recipe
Total time: 80 min
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

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This is the Worlds Best Sausage Stuffing recipe, guaranteed to deliver crispy edges and a moist, deeply savoury centre. Master this Classic Sage and Sausage Stu

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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