Ingredients
Scale
- 1 pound Italian sausage (mild or spicy, depending on your preference)
- 10 cups day-old rustic bread, cut into 1-inch cubes (sourdough or country loaf work wonderfully)
- 1 large yellow onion, finely chopped
- 3 celery stalks, diced
- 3 cloves garlic, minced
- 2 tablespoons fresh sage leaves, finely chopped (or 2 teaspoons dried sage)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1/2 cup fresh parsley, chopped
- 1 1/2 cups low-sodium chicken broth
- 3 large eggs, lightly beaten
- 1/4 cup unsalted butter
- Salt and freshly ground black pepper, to taste
Substitution tips: If you’re looking for a vegetarian option, you can substitute the sausage with sautéed mushrooms or a plant-based sausage alternative. Gluten-free bread cubes work well, too, if you’re avoiding gluten. Fresh herbs are best for that vibrant Monterey garden flavor, but dried herbs will do in a pinch.
Instructions
- Preheat your oven to 350°F (175°C). Spread the bread cubes evenly on a baking sheet and toast for about 10-15 minutes, tossing halfway through, until they’re golden and slightly crisp. This step is key to avoid a soggy stuffing.
- In a large skillet over medium heat, melt the butter. Add the chopped onion and celery, cooking until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Add the Italian sausage to the skillet, breaking it up with a wooden spoon. Cook until browned and cooked through, about 8-10 minutes. Drain any excess fat if necessary, but keep a little for richness.
- Remove the skillet from heat and stir in the fresh sage, thyme, and parsley. Season with salt and pepper, tasting to balance the flavors.
- In a large mixing bowl, combine the toasted bread cubes and sausage-vegetable mixture. Pour in the beaten eggs and chicken broth gradually, folding gently to moisten everything evenly. The mixture should be moist but not soggy.
- Transfer the stuffing mixture to a buttered 9×13-inch baking dish, spreading it evenly. Cover loosely with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and slightly crisp. This final step brings out those irresistible textures I fondly remember from my grandmother’s kitchen.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
