Ingredients:

  • 5 lbs (680 g) Day-old Sourdough or Brioche Loaf, cut into 1-inch cubes
  • 4 Tbsp (57 g) Unsalted Butter, melted (for tossing bread)
  • 1 lb (450 g) Quality Pork Sausage, casings removed
  • 4 Tbsp (57 g) Unsalted Butter, divided (for filling)
  • 1 large Yellow Onion, finely diced
  • 3 ribs Celery, finely diced
  • 1 medium Granny Smith Apple, peeled, cored, and finely diced
  • 3 cloves Garlic, minced
  • 2 Tbsp Fresh Sage, finely chopped
  • 1 Tbsp Fresh Thyme, leaves only
  • 1 tsp Coarse Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 2 cups (480 ml) Low-Sodium Chicken or Turkey Stock, warmed
  • 2 Large Eggs, lightly beaten

Instructions:

  1. Dry the Bread: Cube the bread. If not already stale, either leave uncovered overnight or spread on a baking sheet and bake in a 300°F (150°C) oven for 15-20 minutes, until slightly crunchy but not browned.
  2. Toast the Bread: Toss the dried bread cubes with 4 Tbsp of melted butter and a pinch of salt. Toast again at 350°F (180°C) for 8–10 minutes, until lightly golden and firm. Set aside in a large mixing bowl.
  3. Brown the Sausage: In a large skillet, crumble the sausage meat and cook over medium-high heat until deeply browned and crispy. Drain off any excess fat, reserving about 1 Tbsp of fat in the skillet. Transfer the cooked sausage to the bowl with the toasted bread.
  4. Sauté the Aromatics: Reduce the heat to medium. Add the remaining 4 Tbsp of butter to the skillet. Once melted, add the diced onion, celery, and apple. Sauté for 8–10 minutes until the vegetables are softened and the apples begin to caramelise slightly.
  5. Infuse Herbs and Garlic: Stir in the chopped fresh sage, thyme leaves, and minced garlic. Cook for about 60 seconds until fragrant. Season generously with salt and pepper.
  6. Combine Mixture: Scrape the aromatic mixture (vegetables, herbs, butter) into the large mixing bowl with the bread and sausage. Toss gently until everything is evenly distributed.
  7. Bind the Stuffing: In a separate jug, whisk together the warm stock and the two lightly beaten eggs.
  8. Moisten: Slowly pour the stock mixture over the bread mixture, tossing gently as you go. Stop pouring when the bread is thoroughly moistened but not soggy. It should clump slightly when pressed, with no liquid pooling at the bottom of the bowl.
  9. Bake (Covered): Transfer the mixture to the prepared 9x13 inch baking dish. Cover tightly with foil. Bake in a preheated 375°F (190°C) oven for 30 minutes.
  10. Bake (Uncovered): Remove the foil and bake for another 15–20 minutes, or until the top is golden brown and delightfully crispy, and the internal temperature reaches 165°F (74°C).
  11. Rest and Serve: Allow the stuffing to rest for 10 minutes before serving.