Step 1

Preheat the oven to 250°F (120°C) and butter a 9x13-inch (23x33 cm) casserole dish. Set aside.

Step 2

Cut the bread into ¾-inch cubes, arrange on two baking sheets and bake for about 45 minutes, or until the bread is completely dried. Let cool and turn up the oven to 350°F (180°C).

Step 3

In a large stockpot over medium heat, add the butter and oil. Once the butter is melted, add the sausage and cook, mashing and breaking up the meat into very small pieces, until no pink remains.

Step 4

Add in the shallots and celery and cook until the vegetables have softened, about 10 minutes. Remove from the heat and add in the dried bread.

Step 5

In a medium bowl, whisk together the eggs, stock, salt and pepper and add to the pot. Stir in the sage and parsley and allow to sit for 15 minutes for the bread to soak up the stock.

Step 6

Transfer the stuffing to the prepared casserole dish, cover with foil and bake for 40 minutes.

Step 7

Remove the foil and continue baking for about another 15-20 minutes, until the top is golden brown.

Step 8

Serve immediately. Store leftovers in an airtight container in the refrigerator. Reheat in a 350°F (180°F) oven for about 15 minutes, until heated through.