Ingredients:

  • 1 large loaf (approx. 450g / 1 lb) day-old white sandwich bread or sourdough, crusts removed and cut into 1cm cubes.
  • 115g (1 stick / 4 oz) unsalted butter, divided
  • 1 large brown onion (approx. 200g), finely diced
  • 3 celery stalks, finely diced
  • 450g (1 lb) good quality pork sausage meat (or sausages, casings removed)
  • 2 tbsp fresh sage, finely chopped (packed measure)
  • 1 tsp fresh thyme leaves
  • 1 tsp fine sea salt
  • ½ tsp freshly cracked black pepper
  • 3 large eggs, lightly beaten
  • 350–450 ml (1½ – 2 cups) hot chicken or turkey stock (low sodium preferred)

Instructions:

  1. Dry the Bread: Preheat oven to 150°C (300°F). Spread the cubed bread onto a large baking tray. Bake for 15–20 minutes, tossing halfway, until dry and slightly crisp, but not browned. Set aside in the large mixing bowl.
  2. Sauté Aromatics: Melt 55g (half the stick) of butter in a large sauté pan over medium heat. Add the diced onion and celery. Cook gently for 8–10 minutes until the vegetables are very soft and translucent (the 'sweating' stage).
  3. Brown the Sausage: Push the vegetables to one side of the pan. Add the sausage meat to the pan, breaking it up with a wooden spoon. Cook until the sausage is browned through and no pink remains, about 5–7 minutes.
  4. Add Herbs: Stir in the fresh sage, thyme, salt, and pepper. Cook for 1 minute until fragrant. Remove the mixture from the heat and set aside to cool slightly.
  5. Combine Ingredients: Pour the sausage and aromatic mixture over the dried bread cubes in the large mixing bowl. Toss gently to distribute.
  6. Add Binder: Pour in the beaten eggs and gently fold them through.
  7. Add Moisture (Crucial Step): Slowly pour in the hot stock, starting with 350ml (1½ cups). Mix gently. The mixture should be moist and clump together when squeezed, but not swimming. If it appears too dry, add the remaining stock a little at a time.
  8. Prepare for Baking: Use the remaining 60g of butter to thoroughly grease a 9x13 inch (23x33 cm) casserole dish. Transfer the dressing mixture into the dish, spreading it evenly without compacting it.
  9. Bake (Covered): Cover the dish tightly with foil. Bake in a preheated oven at 190°C (375°F) for 30 minutes.
  10. Bake (Uncovered): Remove the foil. Continue baking for another 15–20 minutes until the top is beautifully golden brown and crispy, and the internal temperature reaches 85°C (185°F).
  11. Rest: Remove from the oven and let rest for 10 minutes before serving.