Get the sourdough ready. Sourdough pieces should be spread out on a baking sheet and let to dry on the counter for at least eight hours and up to a day before stuffing. *If time is of the essence, feel free to dry out the bread in a 250°F preheated oven for around 30-35 minutes. I like to take this step the night before serving to allow the sourdough pieces to dry out before creating the stuffing.

Set oven temperature to 350°F. Grease a 9-by-13-inch baking dish and keep it aside using nonstick spray.

Toasted the pork. Add 1 tablespoon of oil to a big, deep pan and heat it over medium-high heat. When the skillet is hot, rotate it to coat the bottom equally. After adding the ground pork to the skillet and breaking it up with a wooden tool, heat it for three to five minutes, or until it is totally browned and beginning to crisp up. Next, add salt and pepper to taste, ground sage, and ground marjoram to the pork, and whisk everything together thoroughly. Allow the mixture to simmer for a another minute or so, or until the spices are quite aromatic. After that, transfer the ground pork to a sizable mixing bowl and reserve.

Cook the vegetables. Add the final tablespoon of oil to the same skillet and place it over medium heat. When the skillet is hot, rotate it to coat the bottom equally. Chop the bell pepper, mushrooms, onion, and celery and add them to the skillet. The combination should be sautéed for 15 to 20 minutes, or until the vegetables are soft, aromatic, and have mild caramelization. Add salt and pepper to taste and season the vegetables. After adding the garlic and fresh thyme, simmer for a further minute or two, or until aromatic. Take the sautéed vegetables off of the heat and pour them into the mixing bowl along with the pork that has browned.

Put the stuffing together. Combine the melted butter, eggs, maple syrup, poultry spice, chicken stock or broth, and the dried-out sourdough bits in a mixing dish. Toss or whisk all the ingredients well until well blended, using your hands (or a tool if preferred). Allow the mixture to settle for five to seven minutes so that the bread can soak up the stock.

Grease the stuffing pan. Filling should not be packed into the baking dish; doing so will result in a thick structure. Instead, transfer the stuffing mixture to the dish that has been prepared. Tightly cover the dish with foil. For thirty minutes, bake the stuffing in the oven.

Once the stuffing has been baked for thirty minutes, take it out of the oven and raise the temperature to 425°F. Take off the foil and pour some olive oil over the top. Bake for a further 15 to 20 minutes, or until the top is gently crisp/crusty and golden brown.

Serve the ground sage pork filling on sourdough bread while it's still hot. If desired, garnish the filling with fresh herbs for a little visual treat while serving at the table. Have fun!