Staling the bread is key for the right texture — plan ahead by leaving cubed bread out overnight. The soy sauce and sesame oil give this classic stuffing a savory, umami depth without overpowering the traditional flavors.
Prepare the bread: Stale bread works best. Cut into cubes and let sit out to dry for a day or two. Alternatively, cut fresh bread into cubes, place in a large baking dish and toast at 275°F until dry and crisp, about 45 minutes.
Prep ingredients: Chop Chinese sausage, vegetables and herbs while bread toasts. Preheat oven to 350°F.
Cook sausage: In a large pot or dutch oven over medium heat, sauté diced Chinese sausage for 3-4 minutes until it starts to crisp. Remove and set aside. Pat out excess oil with a paper towel if needed.
Sauté vegetables: In the same pot, melt butter, then add garlic, onion, leeks and celery. Sauté over medium heat for 5-7 minutes, stirring consistently until softened. Season with salt and pepper, soy sauce and sesame oil. Add parsley and thyme, then return sausage to pot and stir.
Combine ingredients: Add 1.5 cups chicken stock and bring to a simmer. Simmer for one minute, then add dry bread cubes. Stir to coat bread thoroughly so liquid disperses evenly. Beat 2 eggs with remaining 1/2 cup chicken stock in a separate container and pour over the bread mixture.
Bake: Transfer mixture to a well-buttered 9x13" baking dish. Bake at 350°F for 55 minutes or until golden and internal temperature reaches 160°F.