This recipe was a HUGE hit this Thanksgiving. It was everyone's fav dish, and we all went for seconds and thirds. Switch out the protein to suit your tastes, and make the most delicious and crispy stuffing for your next holiday get together. :)
2lbs ground pork (we used pasture raised ground pork from Brandner's instead of sausages that sometimes have hidden/not-so-clean added ingredients. If you don't eat pork, you can totally sub any other ground meat/meat substitute.
2 tbsp olive oil (or oil of your choice for frying the veggies), plus extra for assembly
2 cups celery, chopped
1 onion, chopped
1 tbsp each fresh sage and thyme
1 tsp sea salt
Black pepper, to taste
3 cups stock (we used organic chicken stock, but use your fav!)
2 eggs, whisked
2 half loaves of our fluffy sandwich bread, toasted and cubed (or instead of toasting, leave out overnight to get stale - you want the bread dried out to hold up to the added liquids during baking)
Preheat your oven to 375F
Start by browning your meat/meat substitute, then transfer to a bowl and drain off the fat. Don't clean your pan! This will contribute extra flavour to your veggies.
Add olive oil to your pan, then add your celery, onion.
Once veggies are softened, add sage, thyme and salt (and pepper to taste).
After you start to smell the herbs, add your stock, and remove from heat. You don't want to cook down your stock - you need this liquid to soak into the bread.
Add bread to a large bowl and pour whisked eggs over bread. Add stock/veggie mixture & meat and toss bread with everything until well mixed.
Spread into large glass baking dish (we used a 9x13" to get it in a thinner layer are more crispy with baking). Drizzle top with olive oil.
Bake at 375F covered (foil or oven-safe lid) for 30 minutes, then uncover, stir, and bake another 20-30 minutes (or more if you like it super duper crunchy on top like we do!).
Let cool 5 minutes.