Instructions

• 01 Preheat oven to 180ºC.
• Cook sourdough and sausages:
• 02 Place the cubed bread on a baking sheet specifically at one end, drizzle them with extra virgin olive oil. At the other end of the tray add all the small pieces of sausage. Bake for 20 minutes or so, until the sourdough cubes are dried and toasted and the sausages nicely cooked. They should be all be golden brown. Remove ALL to a very large mixing bowl.
• Prepare flavourings:
• 03 Place onion, herbs, garlic into a food processor. Pulse until chopped. Melt butter in a large pan, add chopped onion and herbs. Soften. Add all the remaining ingredients, a dash of salt and pepper, if you like. Sauté over medium heat for 10 minutes, until the vegetables are softened. Remove from the heat. Add the browned sausage, toasted bread. Add half the stock. With a large spoon, gently stir the ingredients together. Now add in the whisked egg. Gradually add the remaining stock little at a time until the stuffing is wet. With each addition, gently stir and pat the stuffing ingredients together. Take care not to over mix it, you’re just combining it all together. The goal is to have it wet, but not over soaked and liquid.
• Assemble:
• 04 When the stock is soaked in and combined, spoon the stuffing into a baking dish or a lined 23 x 30cm loaf tin (using non stick baking paper). Lightly oil a few bay leaves for the top. Place in a preheated oven and cook for 30-40 minutes, or until it's heated through and golden brown on top. Check it at about 25 minutes and if it seems to be browning too much, cover with foil paper.
• If wishing to freeze:
• 05 If freezing ahead of time remove from the oven after 25 minutes as the final 20 will be done when re-heating. Allow to become cold before covering with cling film and tin foil. Add a label and place in the freezer. Defrost overnight before cooking the next day.
• Serve:
• 06 Take to the table hot removed from the tin, cut into slices.