Ingredients:

  • 1 lb / 450 g Sturdy Sourdough or French Bread, cut into 1-inch (2.5 cm) cubes. (Day-old is best.)
  • 3 Tbsp / 45 g Unsalted Butter, melted (for tossing the bread).
  • 8 Tbsp / 115 g (1 stick) Unsalted Butter, divided
  • 1 lb / 450 g Loose Pork Sausage (mild breakfast or English-style sausage meat)
  • 1 cup / 130 g Yellow Onion, finely diced
  • 1 cup / 130 g Celery, finely diced
  • 2 large cloves Garlic, minced
  • 1 medium Granny Smith Apple, peeled, cored, and finely diced
  • 1 Tbsp Fresh Sage, finely chopped
  • 1 tsp Fresh Thyme leaves
  • 1/4 cup / 60 ml Dry White Wine (e.g., Sauvignon Blanc), optional for deglazing
  • 2 cups / 475 ml Low-Sodium Chicken or Turkey Stock (warm)
  • 2 large Eggs, lightly whisked
  • 1/4 cup / 60 ml Fresh Parsley, chopped
  • 1 1/2 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper

Instructions:

  1. Prepare and Dry the Bread: Cube the sourdough bread evenly and spread it in a single layer on a large, rimmed baking sheet. Preheat the oven to 300°F (150°C). Bake the bread cubes for 15–20 minutes, tossing halfway, until lightly golden and completely dry. Alternatively, leave them out on the counter overnight. Drizzle the dried bread cubes with the 3 Tbsp of melted butter and toss gently to coat. Set aside in the large mixing bowl.
  2. Cook the Sausage: In a large skillet, melt 4 Tbsp of the butter over medium-high heat. Add the loose sausage and break it up. Cook until thoroughly browned and slightly crisp, about 8–10 minutes. Remove the sausage with a slotted spoon and add it to the bowl with the bread. Leave the rendered fat in the pan.
  3. Sauté the Aromatics: Add the remaining 4 Tbsp of butter to the skillet. Reduce the heat to medium. Add the diced onion and celery. Cook gently until softened and translucent, about 6–8 minutes (do not brown). Stir in the garlic, chopped apple, sage, and thyme. Cook for 2 more minutes until fragrant.
  4. Deglaze (Optional): Pour in the white wine (if using) and scrape up any browned bits from the bottom of the pan. Cook until the wine has nearly evaporated.
  5. Combine the Mixture: Pour the sautéed aromatic mixture (including all the fat/liquid) over the bread and sausage. Add the chopped parsley, salt, and pepper. Toss gently to combine. In a separate bowl, whisk together the warm stock and the two lightly beaten eggs.
  6. Moisten and Transfer: Slowly pour the stock and egg mixture over the bread mixture, tossing carefully. Stop pouring when the bread is moist but not soaking wet. Lightly grease the 9x13 baking dish. Transfer the stuffing mixture, pressing gently but not compacting it too tightly.
  7. Bake Covered: Preheat the oven to 375°F (190°C). Cover the baking dish tightly with aluminium foil. Bake for 30 minutes to trap steam and ensure the interior cooks fully and stays moist.
  8. Bake Uncovered and Finish: Remove the foil. Bake for an additional 15–20 minutes until the top is deeply golden brown and crispy. Remove from the oven and let rest for 10 minutes before serving.