Ingredients:

  • 1 large loaf (approx. 700g) good quality sourdough bread, cut into 1-inch cubes (about 12 cups)
  • 2 Tbsp (30g) unsalted butter, melted (optional, for pre-toasting)
  • 1 cup (225g) pancetta, diced small (or thick-cut, quality bacon)
  • 1 cup (225g) unsalted butter, divided (16 Tbsp)
  • 2 large yellow onions, finely diced (approx. 3 cups)
  • 3 ribs celery, finely diced (approx. 1.5 cups)
  • 1 large Granny Smith or Fuji apple, cored and diced small (peel on)
  • 4 cloves garlic, minced
  • ¼ cup (10g) fresh sage leaves, finely chopped
  • 2 Tbsp (4g) fresh thyme leaves, removed from stem
  • 1 Tbsp (15ml) dried poultry seasoning (optional)
  • 3 large eggs, lightly whisked
  • 3 cups (710ml) low-sodium chicken or turkey broth (plus more if needed)
  • 1 Tbsp (15ml) Worcestershire sauce
  • 2 tsp (10g) coarse sea salt
  • 1 tsp (5g) freshly cracked black pepper

Instructions:

  1. Prep the Bread Base: Cube the sourdough. Spread cubes on a baking sheet and either leave out overnight to stale, or bake at 300°F (150°C) for 15 minutes, tossing halfway, until dry and slightly crunchy (like giant croutons). Set aside in the extra-large mixing bowl.
  2. Build the Flavour Foundation: In a large skillet, cook the diced pancetta until crispy. Remove pancetta with a slotted spoon and reserve, leaving the rendered fat in the pan. Add 8 Tbsp of the unsalted butter to the skillet and cook until the butter browns lightly and smells nutty.
  3. Sauté Aromatics: Add the onions and celery to the browned butter/fat mixture. Sauté over medium heat for 8-10 minutes until softened and translucent. Stir in the diced apple, garlic, sage, thyme, and poultry seasoning. Cook for 3 minutes until fragrant. Season lightly with salt and pepper. Finish by stirring the reserved crispy pancetta back into the vegetable mixture.
  4. Combine and Moisten: Melt the remaining 8 Tbsp of butter and pour over the dried bread cubes; toss to coat evenly. Add the cooked aromatic mixture (Step 3) to the bread and toss gently. Whisk the eggs, broth, Worcestershire sauce, salt, and pepper together in a separate bowl.
  5. Moisten Bread: Pour the liquid mixture slowly over the bread mixture. Toss very gently but thoroughly. Let sit for 5 minutes; the bread will absorb the liquid. If the mixture seems dry, add up to ½ cup (120ml) more broth.
  6. Bake (Initial): Transfer the stuffing mixture to the prepared casserole dish, distributing it evenly. Cover the dish tightly with foil. Bake in a preheated oven at 375°F (190°C) for 30 minutes.
  7. Bake (Final): Remove the foil and continue baking for 15–20 minutes, or until the top is golden brown and delightfully crispy, and the internal temperature registers 165°F (74°C). Let the stuffing rest for 10 minutes before serving.