Ingredients:

  • 1 large loaf Stale Bread (Sourdough, Ciabatta, or French Loaf), cut into 1-inch cubes
  • 8 Tbsp Unsalted Butter, divided
  • 1 lb High-Quality Mild Italian Sausage, casings removed
  • 1 large Yellow Onion, finely diced
  • 3 Celery Stalks, finely diced
  • 1 large Tart Apple (e.g., Granny Smith or Braeburn), peeled, cored, and diced small
  • 2 Tbsp Fresh Sage Leaves, finely chopped
  • 1 Tbsp Fresh Thyme Leaves, removed from stems
  • 1/2 cup Fresh Parsley (flat-leaf), roughly chopped
  • 3/4 cup Dried Cranberries
  • 2 Large Eggs, lightly beaten
  • 3 cups Low-Sodium Chicken or Turkey Stock (warm)
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper (freshly ground)

Instructions:

  1. Dry the Bread: Cube the bread and spread the pieces in a single layer on two large baking trays. Let them sit uncovered at room temperature for at least 1 hour, or bake briefly (15 minutes at 300°F/150°C) until lightly toasted and dry. Place all dried bread cubes into an extra-large mixing bowl.
  2. Render the Sausage: Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add the sausage, breaking it up, and cook until fully browned. Drain off all but 2 tablespoons of the rendered fat and set the cooked sausage aside in a separate small bowl.
  3. Sauté the Aromatics: Reduce the heat to medium. Add the remaining 7 tablespoons of butter to the skillet with the reserved sausage fat. Add the diced onion and celery, and cook until softened and translucent, about 6–8 minutes.
  4. Add Fruit and Herbs: Stir in the diced apple, chopped fresh sage, and thyme. Cook for 3 more minutes until the apple begins to soften slightly. Remove the skillet from the heat.
  5. Assemble Filling: Stir the cooked sausage, the dried cranberries, and the fresh parsley into the vegetable mixture in the skillet.
  6. Create the Binder: In a separate medium bowl, whisk together the warm stock, lightly beaten eggs, salt, and pepper.
  7. Moisten the Bread: Pour the entire vegetable/sausage mixture over the dried bread cubes in the large mixing bowl. Toss gently to combine. Next, pour the stock/egg binder over the bread mixture. Toss gently but thoroughly until all the bread is evenly moistened. Do not overmix.
  8. Bake (Covered): Transfer the mixture loosely into a buttered 9x13 inch baking dish (do not pack down). Cover the dish tightly with foil. Bake in a preheated oven at 375°F (190°C) for 30 minutes.
  9. Finish and Rest: Remove the foil and continue baking for 10–15 minutes, or until the top is golden brown and crispy and the internal temperature reaches 165°F (74°C). Let the stuffing rest for 10 minutes before serving.