Step 1

Preheat the oven to 350°F

Step 2

For the basic stuffing base, spread the diced bread on a baking sheet and dry it out in the oven for 15 minutes

Step 3

Transfer the bread to a large mixing bowl and set aside

Step 4

Leave the oven on

Step 5

Heat the olive oil in a medium skillet over medium heat

Step 6

Add the onions, carrots, celery and garlic, season with salt and pepper and cook, stirring occasionally, until soft, about 10 minutes

Step 7

Deglaze with the Cognac, then add the butter and melt

Step 8

Add the stock and herbs, stir to combine, then transfer the mixture to the bowl with the bread and toss together

Step 9

Transfer half of the stuffing base to another large mixing bowl and set both bowls aside

Step 10

For the sausage stuffing, heat the olive oil in a medium skillet over medium-high heat

Step 11

Add the sausage and brown, stirring occasionally

Step 12

Transfer the sausage to one of the stuffing base bowls and toss to combine

Step 13

For the mushroom stuffing, heat the olive oil in a medium skillet over high heat

Step 14

Add the mushrooms and brown, stirring occasionally

Step 15

Transfer the mushrooms to the other stuffing base bowl and toss to combine

Step 16

Spread each stuffing onto a large rimmed baking sheet and bake until crispy and brown, 25 to 30 minutes