Ingredients:

  • 12 cups Sturdy Bread Cubes (sourdough, French baguette, or Challah; day-old)
  • 2 Tbsp Unsalted Butter (optional, for toasting bread)
  • 1 stick (8 Tbsp) Unsalted Butter, divided
  • 1 lb Sweet Italian Sausage (bulk, casings removed)
  • 1 large Yellow Onion, diced fine
  • 4 stalks Celery, diced
  • 1 medium Granny Smith Apple, peeled and diced
  • 2 Tbsp Fresh Sage, finely chopped
  • 1 Tbsp Fresh Thyme, leaves only
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 3 Large Eggs, lightly beaten
  • 5 – 4 cups Chicken Stock (low sodium), warmed slightly
  • 1/4 cup Fresh Parsley, chopped

Instructions:

  1. Dry the Bread: Cube the bread. Spread the cubes in a single layer on two baking sheets. Leave them exposed at room temperature for at least 4 hours, or bake them in a 300°F (150°C) oven for 15-20 minutes until hard and dry, but not browned. Transfer all dried bread cubes to a very large mixing bowl.
  2. Brown the Sausage: In a large skillet, melt 2 Tbsp of butter over medium-high heat. Add the sausage meat and break it up. Cook until thoroughly browned and crispy. Drain off excess fat (leaving about 1 Tbsp) and transfer the sausage to the bowl with the bread.
  3. Sauté the Aromatics: Reduce the heat to medium. Add the remaining 6 Tbsp of butter to the skillet. Once melted, add the diced onions and celery. Cook gently for 8–10 minutes until softened and translucent.
  4. Add Herbs and Fruit: Add the diced apple, fresh sage, and fresh thyme. Cook for another 3–4 minutes until the herbs are highly fragrant. Season this mixture generously with salt and pepper. Scrape the entire aromatic mixture (butter and all) over the dried bread cubes and sausage. Toss gently to distribute the flavor base evenly.
  5. Create the Binder: In a separate medium bowl, whisk together the 3 lightly beaten eggs, 3.5 cups of warm chicken stock, and the chopped parsley. Taste the stock mixture and adjust seasoning as necessary.
  6. Moisten the Stuffing: Pour the liquid mixture slowly over the bread mixture. Toss very gently until the bread is evenly coated and just beginning to soften. Let the stuffing rest for 10 minutes to allow the bread to fully absorb the liquid.
  7. Prep for Baking: Preheat oven to 375°F (190°C). Lightly butter a 9x13-inch baking dish. Transfer the stuffing mixture to the dish, spreading it evenly without packing it down tightly.
  8. Bake (Covered): Cover the dish tightly with foil. Bake for 30 minutes.
  9. Bake (Uncovered): Remove the foil. Increase the oven temperature to 400°F (200°C) and bake for another 10–15 minutes, or until the top is deep golden brown and crispy.
  10. Serve: Remove from the oven and let rest for 10 minutes before serving piping hot, ideally with gravy.