Ingredients 1x2x3x

• Bread: 1 to 1.25 pounds (about 12–14 cups) of day-old bread, cut or torn into 1-inch pieces. Sourdough, country white, or French bread are great.
• Unsalted butter: 8 tablespoons (1 stick), plus more for greasing the dish.
• Olive oil: 1–2 tablespoons for sautéing (optional if you want a butter-only version).
• Yellow onion: 2 medium, finely chopped.
• Celery: 4–5 ribs, finely chopped.
• Garlic: 3 cloves, minced.
• Fresh herbs: 2 tablespoons chopped fresh sage, 1 tablespoon chopped fresh thyme, 2 tablespoons chopped parsley (plus extra for garnish).
• Sausage (optional): 1 pound mild Italian or breakfast sausage, casings removed.
• Eggs: 2 large, lightly beaten.
• Stock or broth: 3 to 4 cups turkey or chicken stock (use vegetable stock for a vegetarian version), warmed.
• Salt and pepper: To taste (start with 1.5 teaspoons kosher salt and 1 teaspoon black pepper, then adjust).
• Poultry seasoning (optional): 1 teaspoon for extra classic flavor.
• Dried fruit or extras (optional): 1/2 cup dried cranberries, chopped apples, or toasted pecans.

Method

1. Dry the bread: If your bread isn’t day-old, spread the cubes on baking sheets and bake at 300°F (150°C) for 20–30 minutes, stirring occasionally, until dry but not browned. Cool completely.
2. Prep the pan: Butter a 9x13-inch baking dish (or similar). Set aside.
3. Cook the sausage (if using): In a large skillet over medium heat, cook the sausage, breaking it up with a spoon, until browned and cooked through. Transfer to a plate lined with paper towels.
4. Sauté the aromatics: In the same skillet, melt the butter (add a splash of olive oil if you like). Add onion and celery with a pinch of salt. Cook over medium heat until soft and translucent, 10–12 minutes. Stir in garlic, sage, thyme, and poultry seasoning. Cook 1–2 minutes until fragrant.
5. Combine the base: In a very large bowl, add the dried bread. Pour the onion–celery mixture over the bread. Add the sausage, parsley, and any optional add-ins like cranberries or apples. Toss gently to combine.
6. Moisten the mixture: Whisk the eggs with 3 cups of warm stock. Pour over the bread mixture and gently toss until evenly moistened. The bread should be soft but not soggy. Add up to 1 more cup stock as needed. Taste and adjust salt and pepper.
7. Rest and absorb: Let the mixture sit for 10 minutes so the bread absorbs the liquid. If it looks dry, add a little more stock.
8. Fill the dish: Transfer to the prepared baking dish. Dot the top with small pieces of butter for extra browning.
9. Bake covered: Cover tightly with foil and bake at 350°F (175°C) for 30 minutes.
10. Finish uncovered: Remove foil and bake another 25–35 minutes, until the top is golden and crisp and the center is hot. If you like extra-crispy edges, broil for 1–2 minutes at the end, watching closely.
11. Rest and serve: Let it sit 10 minutes before serving. Sprinkle with fresh parsley.

Notes

• Refrigerator: Cool completely, cover tightly, and store up to 4 days.
• Freezer: Wrap in layers (plastic wrap, then foil) and freeze up to 2 months. Thaw in the fridge overnight.
• Reheating: Warm covered at 325°F (165°C) for 20–30 minutes. Add a splash of stock and a pat of butter if it seems dry. For crisp edges, uncover for the last 5–10 minutes.
• Make-ahead: Assemble (without baking), cover, and refrigerate up to 24 hours. Add 5–10 extra minutes to the bake time.