Ingredients:

  • 12 oz dried bread cubes (sourdough and brioche mix)
  • 0.5 lb ground breakfast sausage
  • 0.5 cup unsalted butter
  • 1 large yellow onion, finely diced
  • 3 stalks celery, finely diced
  • 2 tbsp fresh sage, minced
  • 1 tbsp fresh thyme, minced
  • 1 tsp poultry seasoning
  • 1.75 cups turkey bone broth, warm
  • 2 large eggs, lightly beaten
  • 0.5 tsp sea salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. In a large skillet, cook 0.5 lb ground sausage over medium heat, breaking it into tiny crumbles until browned and sizzling.
  2. Add 0.5 cup unsalted butter to the pan with 1 diced onion and 3 stalks of celery. Cook for 8 minutes until the onions are translucent and fragrant.
  3. Stir in 2 tbsp fresh sage, 1 tbsp thyme, and 1 tsp poultry seasoning. Let them bloom in the fat for 2 minutes until the aroma fills the room.
  4. Place 12 oz dried bread cubes in a massive bowl and toss with 0.5 tsp sea salt and 0.5 tsp black pepper.
  5. Pour the hot sausage and butter mixture over the bread. Toss gently until every cube is glistening with fat.
  6. In a separate jug, whisk 1.75 cups warm turkey bone broth with 2 large eggs.
  7. Drizzle the liquid over the bread in three stages. Stir carefully until the liquid is fully absorbed but not mushy.
  8. Using a cookie scoop or your hands, form the mixture into 20 golf ball-sized spheres.
  9. Place the balls on a parchment lined baking sheet, leaving an inch of space between each.
  10. Roast at 375°F (190°C) for 25 minutes until the tops are deeply golden and crispy.