Sage and Sausage Stuffing

For 4, in the white Pyrex, went with 200g bread after crusts off, and 160ml stock. All else the same.

Source: Serious Eats
Serves: 4-6

• 225g sausage mince, or sausage removed from casing
• 380g white sandwich bread
• 1/2 medium onion, fine chop
• 2 stalks celery, fine chop
• 1 clove garlic, mince or fine chop
• 2tbsp fresh diced sage leaves, or 1 tsp dried
• 315ml chicken stock
• 1 egg
• butter
• salt, pepper

1. Cut bread into 0.5 inch dice, then dry (not toast) in the oven at 130C, around 20 mins 
2. Meanwhile, make stock, prep veg, then start frying below:
3. 25g/whatever butter melt in medium-high frypan until foaming subsides, cook and mash/mince sausage until only a few bits of pink remain.
4. Add onions, celery, garlic, sage, cook until vegetables are soft, about 10 mins
5. Remove from heat and add chicken stock - allow to cool
6. Whisk the egg, then pour in. Stir around.
7. Fold the bread in gently until evenly mixed. Pause or refrigerate here if needs be.
8. Stuff the bird if using. Otherwise, oven to 175C, add mix to a buttered baking disk, cover tightly with foil, and bake for 25 mins (?)
1. Original recipe has "bake until instant read thermometer reads 150°F when inserted into center of dish, about 45 minutes. Remove foil and continue baking until golden brown and crisp on top, about 10 minutes longer."
2. This is recipe is divided by 3, so mine was done after 25-30. The temp is likely a good measure, but with the smaller amount, the dish would crisp the underside/sides so fully crisping the top would make a dry/hard stuffing. Experiment, it all tastes pretty nice.