Ingredients:

  • 4 Tbsp (60 g) unsalted butter, divided
  • 1 lb (450 g) quality pork sausage meat (skins removed)
  • 1 large (150 g) yellow onion, finely diced
  • 2 stalks (100 g) celery, finely diced
  • 1 medium (150 g) Bramley or Granny Smith apple, peeled, cored, and diced small
  • 12 cups (3 litres) day-old white bread, cut into 1-inch cubes
  • 2 large eggs, lightly whisked
  • 1 ½ - 2 cups (350 - 475 ml) low sodium chicken stock, warmed
  • 2 Tbsp (30 ml) fresh sage, finely chopped
  • 1 Tbsp (15 ml) fresh thyme leaves
  • ½ cup (60 g) fresh flat-leaf parsley, roughly chopped
  • 1 tsp kosher salt (approx.)
  • ½ tsp freshly ground black pepper

Instructions:

  1. Dry the Bread: Cut the bread into 1-inch cubes. Either leave them exposed on a baking sheet overnight, or bake them in a single layer at 300°F (150°C) for 10-15 minutes until thoroughly dried out but not browned. Transfer dried bread to the large mixing bowl.
  2. Brown the Sausage: Melt 2 Tbsp of butter in the large skillet over medium-high heat. Add the sausage meat. Break it up with a spoon and cook until properly browned and cooked through, about 8-10 minutes.
  3. Reserve Fat and Saute Aromatics: Drain off any excess sausage fat, reserving about 3 Tbsp in the skillet. If needed, add the remaining 2 Tbsp of reserved butter. Remove the cooked sausage and set aside with the bread cubes. Reduce the heat to medium, then add the diced onion and celery to the skillet. Cook until soft and translucent (about 5-7 minutes).
  4. Add Apple and Herbs: Stir in the diced apple, fresh sage, and thyme. Cook for 3 minutes until the apple just begins to soften. Season the mixture with salt and pepper. Remove from the heat.
  5. Combine Ingredients: Pour the hot vegetable mixture and the reserved sausage fat directly over the dried bread cubes and cooked sausage in the mixing bowl. Toss thoroughly until the bread is coated.
  6. Add Binder and Moisten: Pour in the lightly whisked eggs and the chopped parsley. Toss gently. Gradually pour in the warm chicken stock, starting with 1 ½ cups. Toss gently until the bread is fully moistened and holds its shape when squeezed. Do not over-mix.
  7. Taste and Adjust: Taste the raw mixture and adjust the salt, pepper, or herbs as necessary.
  8. Prepare for Baking: Lightly grease the 9x13 inch baking dish. Transfer the stuffing mixture to the dish and lightly press it down.
  9. Bake (Covered): Cover the dish tightly with foil. Bake in a preheated oven at 375°F (190°C) for 30 minutes to ensure the stuffing stays moist internally.
  10. Bake (Uncovered): Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and crispy, and the internal temperature registers 165°F (74°C).
  11. Serve: Allow the stuffing to rest for 10 minutes before serving.