Ingredients:

  • 1 loaf (1 pound / 450 g) crusty bread, cubed
  • 1 pound (450 g) Italian sausage, casings removed
  • 1 medium onion, diced
  • 3 celery stalks, diced
  • 2 cups (150 g) mushrooms, sliced
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • ½ teaspoon black pepper
  • 1 cup (240 ml) chicken or vegetable broth
  • 1 cup (150 g) fresh parsley, chopped
  • Salt, to taste
  • 2 large eggs, beaten
  • Additional fresh parsley for garnish (optional)

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. Place cubed bread in a large mixing bowl and let it sit out to dry for about 30 minutes.
  3. In a large skillet, cook the sausage over medium heat until browned, breaking it apart with a spatula (about 5-7 minutes).
  4. Add diced onion and celery; sauté for 5 minutes until softened.
  5. Incorporate sliced mushrooms and minced garlic; sauté until mushrooms are tender (about 5-7 minutes).
  6. In the mixing bowl with the bread cubes, add the cooked sausage mixture, thyme, sage, black pepper, salt, parsley, broth, and beaten eggs. Stir until well combined.
  7. Pour the stuffing mixture into a greased baking dish, spreading it evenly.
  8. Bake uncovered for 30-35 minutes, or until the top is golden and crispy.
  9. Remove from the oven and let cool slightly before serving. Garnish with extra parsley if desired.