Ingredients:

  • 1 lb loaf sourdough or French bread, diced into 1-inch cubes
  • 1 lb high-quality pork sausage
  • 4 tbsp unsalted butter
  • 2 large leeks, white and light green parts only, cleaned and sliced
  • 3 stalks celery including hearts, diced
  • 2 cloves garlic, minced
  • 3 cups low-sodium turkey or chicken broth, warmed
  • 2 large eggs, lightly beaten
  • 1/4 cup fresh parsley, chopped
  • 1 tbsp fresh sage, finely minced
  • 1 tsp fresh thyme leaves
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Spread the sourdough cubes on a baking sheet and bake at 150°C for 15 minutes until they feel bone dry and sound like marbles when tossed.
  2. In a large cast-iron skillet over medium heat, brown the sausage while breaking it into small crumbles. Remove meat with a slotted spoon and add to the bread cubes, leaving rendered fat in the pan.
  3. Add 4 tbsp butter to the skillet. Sauté sliced leeks and diced celery for 8-10 minutes until softened. Add garlic and cook for 1 minute until fragrant. Transfer mixture to the mixing bowl.
  4. Fold in fresh parsley, sage, thyme, salt, and pepper into the bread mixture.
  5. Whisk the warmed broth and beaten eggs together.
  6. Gradually pour the liquid over the bread mixture in three stages, tossing between each. The bread should look moist but not be sitting in a pool of liquid.
  7. Transfer to a greased 9x13-inch baking dish. Cover with foil and bake at 175°C for 20 minutes. Remove foil and bake for another 25 minutes until the top is golden brown and the edges are crackling.