Servings: 8

Fresh
1 loaf sourdough bread (about 1 pound), cubed at 1/2-inch
3 Tbsp. butter, unsalted
1 large sweet onion
5 stalks celery
3 medium carrots
1-1/2 lbs. Italian pork sausage
3 Tbsp. fresh thyme, minced
3 Tbsp. fresh sage, minced
3 Tbsp. fresh parsley, minced
1 egg
3 cups Turkey Stock ^[1] or Chicken Stock

Pantry
1/2  tsp. black pepper

Dry bread
Preheat the oven to 350 degrees-F. Arrange bread on cookie sheets. Bake 20 minutes, rotating pans as needed to maintain even coloring. Turn oven off and leave pans in the oven for at least 30 minutes or until bread is crisp. Bread can be dried sevel days in advance.

Prepare vegetables
While the bread is baking, chop the onion, celery, and carrots into small dice. Melt butter in a large skillet over medium heat. Add the vegetables and cook until tender, stirring as needed, approximately 10 minutes. Remove vegetables and place in a large mixing bowl.

Brown sausage
Add sausage to the pan and increase heat to medium-high. Sauté sausage until browned, approximately 10 minutes, stirring to crumble. Remove sausage from pan using a slotted spoon and combine with vegetables in large bowl.

Make stuffing
Add dried bread, herbs, salt and pepper to the sausage and vegetables. In a separate bowl, combine broth, 1 cup water, and egg, stirring well. Drizzle broth mixture over bread mixture; toss. Spoon mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray; cover with foil. Bake at 350 degrees-F for 25 minutes. Uncover and cook 20 minutes or until browned.

Serve
Serve the stuffing warm, accompanying a roast turkey or similar.