250-300gmild italian sausages, removed from casing
2tbspolive oil, divided
1small yellow onion, diced
3celery stalks, chopped
2tbspsage, freshly chopped
1tspdried rosemary
1/4cupparsley, fresh chopped
1/2tspcoarse salt
1/4tspground pepper
1/4cupunsalted butter
8cupsday-old French bread cubes (up to 2 days old), 1-inch pieces
1 1/2cupschicken or vegetable broth
1egg, whisked
Instructions
The day before serving
Pre-heat oven to 350F & butter a 9x12 baking dish.
In a large pot heat 1 tbsp oil over medium heat & add sausage (removed from the casing). Cook for 10 minutes or until cooked through, breaking up into pieces as you cook. Remove sausage from pan to a bowl.
Keep pot on medium heat & add 1tbsp olive oil, onion & celery, cooking for 8-10 minutes until soft.
Add herbs, cooked sausage, unsalted butter, salt & pepper to the pot and stir until butter melted.
Remove pot from heat & add the bread. Pour broth & whisked egg over bread and mix well until the liquid has been absorbed.
Transfer to the baking dish, cover with foil & bake 30 minutes. Remove foil & bake for 15 more minutes.
Let cool completely & store in the fridge overnight.
The day of serving
Day of dinner: remove from the fridge 1 hour before reheating. Cook covered at 350F for 30-40 minutes until warmed through.
Notes
Want to skip the egg? That's ok; the egg acts as a binder but it's not essential so it will just be a bit looser-textured stuffing.Make sure to use a sturdy bread like french bread or sourdough.Festive add-ins to this stuffing:
Dried fruit (cranberries): add in before baking
Chopped or shredded granny-smith apple: saute with the other vegetables
Crisp bacon or pancetta: add in just before baking