1 loaf country bread or french bread (about 5 cups), torn into 1” pieces
3 Tbs unsalted butter, plus more for pan and finishing
1 Tbs vegetable or canola oil
8 oz breakfast sausage
1 small yellow onion, small diced
2 stalks of celery, small diced
½ fennel bulb, small diced
2 Tbs dry white wine
2 Tbs Spicewalla Cracked Coriander & Pepper Seasoning
1 tsp fresh sage, finely chopped, plus more for garnish
2 Tbs fresh parsley, finely chopped, plus more for garnish
Kosher salt to taste
Spicewalla Black Peppercorns, freshly ground to taste
1 1/2 cups chicken stock
- Preheat oven to 250*F, place torn bread on baking sheet and place in the oven for about 20 minutes or until bread is dried out, remove from the oven and place in a large mixing bowl.
- Turn oven up to 350*F and butter a 9x9 casserole dish.
- In a large sauté pan over medium-high heat add oil and breakfast sausage and cook until browned, breaking up sausage pieces as it cooks. Remove from the pan and add to the bowl with the bread.
- In the same pan add 3 Tbs of butter, onion, celery and fennel. Sauté until onions are translucent and slightly golden, about 5 minutes. Add salt and pepper.
- Add the white wine to the pan to deglaze and stir into vegetables, reduce for about 5 minutes. Add to the bowl with the bread and sausage. Stir in the Cracked Coriander & Pepper Seasoning, sage and parsley. Taste and adjust salt and pepper if necessary.
- In small bowl, whisk the egg and chicken stock together and pour over the bread mixture, stir combine and let sit for a few minutes to soak up liquid. Bread should be fairly soggy. Add more stock a few tablespoons at a time if needed.
- Pour stuffing into prepared casserole dish, dot the top with more butter and cover with tin foil.
- Bake at 350 for 30 minutes then remove the foil and bake for another 20-25 minutes until golden brown and crispy on top.
- Garnish with fresh herbs and serve warm. Enjoy!
*GET AHEAD: Stuffing baked up to 2 days ahead of time and stored in the fridge wrapped tightly with plastic wrap. Reheat covered with foil at 350 until warmed through. Then remove foil for a few minutes to crisp up the top.