Sausage Leek "Bread Pudding" Stuffing

Dry the Bread
1 Preheat oven to 275°F. Spread the bread cubes on a sheet tray and bake for about 30 minutes, tossing halfway, until dry but not browned. Let cool slightly.
Cook the Sausage
3 In a large skillet over medium heat, cook the sausage until browned and crumbled. Transfer to a bowl and leave the fat in the pan.
Sauté the Vegetables
5 Add the butter to the same skillet. Once melted, add the onion, leek, celery, and carrot with a pinch of salt. Cook until softened, 6–8 minutes.
7 Add the mushrooms and cook until they release their liquid and begin to brown, about 6–8 minutes.
8 Add Herbs & Sausage
9 Stir in the sage and half the parsley. Return the sausage to the pan and toss to combine. Cook 1 minute, then remove from heat.
Make the Custard
11 In a large bowl, whisk together the chicken stock, heavy cream, eggs, miso, soy sauce, salt, and pepper until smooth.
Combine Everything
13 In a large bowl, combine the dried bread with the sausage-vegetable mixture. Pour the custard over top and toss until evenly coated. Add remaining parsley.
14 Let sit 20 minutes so the bread can absorb the liquid, or cover and refrigerate overnight for deeper flavor.
Bake
16 Preheat oven to 350°F. Transfer the mixture to a greased 11x9-inch baking dish. Cover with foil and bake for 30–35 minutes, then uncover and bake another 30–35 minutes, or until the top is golden and crisp and the center has a gentle wobble.
Rest & Serve
18 Let rest for 10–15 minutes before serving. The custard will finish setting as it cools.