Thanksgiving Stuffing Recipe: The Crispy - Arora's Recipe

Ingredients

• 2 kg (2.6 lbs) Sourdough Bread, preferably day-old, cut into 1-inch cubes
• 170 g (6 oz / 1 ½ sticks) Unsalted Butter, divided
• 450 g (1 lb) High-quality Ground Pork Sausage (mild or hot Italian style)
• 2 large Yellow Onions, finely diced
• 6 stalks Celery (approximately 450 g / 1 lb), finely diced
• 2 cloves Garlic, minced
• 3 Tbsp Fresh Sage, finely chopped
• 2 Tbsp Fresh Thyme leaves, stripped
• 1 Tbsp Fresh Rosemary, finely chopped
• 1 tsp Kosher Salt (or to taste)
• ½ tsp Freshly Ground Black Pepper (or to taste)
• ¼ cup Fresh Flat-Leaf Parsley, chopped
• 720 ml (3 cups) Low-Sodium Chicken or Turkey Stock (plus extra if needed)
• 2 large Eggs, lightly beaten