Ingredients:

  • 1 lb (450 g) Stale Sourdough or Crusty White Bread, cut into 1-inch (2.5 cm) cubes
  • 2 tbsp (30 g) Unsalted Butter, melted, for tossing bread
  • 6 tbsp (90 g) Unsalted Butter, divided
  • 1 lb (450 g) Pork Sausage (mild or Italian style), casings removed
  • 1 large (200 g) Yellow Onion, finely diced
  • 3 (150 g) Celery Stalks, finely diced
  • 1 medium (180 g) Granny Smith Apple, peeled, cored, and diced
  • 3 tbsp (45 ml) Fresh Sage, finely chopped
  • 1 tbsp (15 ml) Fresh Thyme Leaves, chopped
  • 1 tsp Kosher Salt, plus more to taste
  • 1/2 tsp Black Pepper, freshly ground
  • 4–5 cups (950–1200 ml) Chicken or Turkey Stock, low sodium, warmed
  • 2 Large Eggs, lightly beaten
  • 1/4 cup (60 ml) Fresh Flat-Leaf Parsley, chopped, for finishing

Instructions:

  1. Dry the Bread: Cube the bread 12–24 hours in advance and spread it on a baking sheet to dry out completely. Alternatively, toast the cubes in a 300°F (150°C) oven for 15 minutes until very dry.
  2. Sauté Sausage: Heat 1 tablespoon (15g) of butter in the large skillet over medium-high heat. Add the sausage meat and cook, breaking it up with a spoon, until fully browned. Drain off most of the rendered fat and set the sausage aside in the large mixing bowl.
  3. Soften Aromatics: Add the remaining 5 tablespoons (75g) of butter to the same skillet. Reduce heat to medium. Add the diced onion and celery, cooking until softened and translucent (about 6–8 minutes).
  4. Add Herbs and Apple: Stir in the diced apple, fresh sage, and thyme. Cook for 3–4 minutes until the herbs are fragrant and the apple just begins to soften. Season heavily with salt and pepper.
  5. Combine Wet Base: Pour the sautéed mixture and melted butter directly over the sausage in the large mixing bowl.
  6. Toss the Bread: Add the dried bread cubes to the bowl. Gently toss everything together so the bread cubes are coated in the sausage fat, butter, and aromatics.
  7. Bind and Moisten: Whisk the two eggs and pour them over the mixture. Slowly add the warm chicken/turkey stock, starting with 4 cups (950ml). Toss gently with a large spoon until the bread is thoroughly moistened but not soaking.
  8. Prepare for Baking: Transfer the mixture into the prepared 9x13 inch casserole dish. Do not compact the stuffing too tightly; keep it loosely piled to allow steam circulation and good crust development.
  9. Bake (Covered): Preheat the oven to 375°F (190°C). Cover the casserole dish tightly with aluminium foil and bake for 30 minutes. (This traps the moisture.)
  10. Bake (Uncovered): Remove the foil, increase the oven temperature to 400°F (200°C), and bake for another 15–20 minutes, or until the top is deeply golden brown and crispy.
  11. Finish and Serve: Remove from the oven and let rest for 10 minutes. Garnish with chopped fresh parsley before serving.