Ingredients:

  • 1 large loaf (approx. 1.5 lbs / 680 g) Sourdough or Rustic White Bread, cubed and dried
  • 1 pound (450 g) Mild Breakfast Sausage (Bulk), casings removed
  • 8 tablespoons (1 stick / 113 g) Unsalted Butter
  • 1 large (250 g) Yellow Onion, finely diced
  • 2 cups (300 g) Celery, finely diced
  • 3 cloves (15 g) Garlic, minced
  • 2 tablespoons (10 g) Fresh Sage, finely chopped
  • 1 tablespoon (5 g) Fresh Thyme Leaves
  • 1 medium (150 g) Granny Smith Apple, peeled, cored, and small diced
  • 2 Large Eggs, lightly beaten
  • 4 to 5 cups (950 – 1200 ml) Low-Sodium Chicken or Turkey Stock, warmed
  • 1 1/2 teaspoons Kosher Salt
  • 1 teaspoon Freshly Ground Black Pepper

Instructions:

  1. Dry the Bread: Cube the bread and spread it evenly on two large baking sheets. Dry uncovered overnight for 12–24 hours until very firm and dry, or bake in a preheated oven at 300°F (150°C) for 15–20 minutes until dried out. Set the dry bread cubes aside in the largest mixing bowl.
  2. Cook the Sausage: In a large skillet, brown the sausage over medium-high heat, breaking it up. Cook until no pink remains. Drain off excess fat (reserving 2 tablespoons of the fat for flavor, or discard). Transfer the cooked sausage to the bowl with the bread cubes.
  3. Sauté the Vegetables: Return the skillet to medium heat. Add the 8 tablespoons of unsalted butter (plus any reserved sausage fat). Add the diced onions and celery and sauté gently for 8–10 minutes until the vegetables are soft and translucent.
  4. Add Flavor: Stir in the minced garlic, fresh sage, and thyme. Cook for 1 minute until fragrant. Add the diced apple and sauté for 2–3 minutes until just beginning to soften.
  5. Combine: Scrape the entire vegetable and butter mixture over the bread and sausage mixture in the large bowl. Add the kosher salt and black pepper.
  6. Prepare the Binder: In a small bowl, whisk the 2 large eggs lightly. Pour the beaten eggs over the stuffing mixture.
  7. Add the Stock: Gradually pour in 4 cups of the warm chicken stock. Gently toss the mixture (using your hands or a spatula) until the bread is fully moistened but still holds its shape. Add the remaining 1 cup of stock only if the mixture still feels dry.
  8. Transfer: Lightly butter a 9x13 inch baking dish. Spoon the stuffing mixture into the dish, pressing lightly but not packing it down too firmly.
  9. Bake (Covered): Cover the dish tightly with aluminum foil. Bake in a preheated oven at 375°F (190°C) for 30 minutes to ensure it is heated through.
  10. Bake (Uncovered): Remove the foil. Bake for a further 15–20 minutes until the top is deeply golden brown and crispy (internal temperature should reach 165°F / 74°C).
  11. Rest and Serve: Allow the stuffing to rest for 10 minutes before serving alongside gravy or cranberry relish.