Ingredients:

  • 1 large loaf (approx. 1.5 lbs / 680 g) Sourdough or firm white bread, cut into 1-inch cubes, dried slightly
  • 6 Tbsp (90 g) Unsalted Butter, divided
  • 1 lb (450 g) High-quality Pork Sausage, casings removed
  • 1 large (150 g) Yellow Onion, finely diced
  • 2 stalks (100 g) Celery, finely diced
  • 1 large (200 g) Granny Smith Apple, diced finely, skin left on
  • 2 Tbsp (15 ml) Fresh Sage, finely chopped
  • 1 tsp (5 ml) Dried Thyme leaves
  • 1 cup (150 g) Dried Cranberries (Craisins)
  • 2 Large Eggs, lightly whisked
  • 2 to 2 ½ cups (475 to 600 ml) Low-Sodium Chicken or Turkey Stock, warmed slightly
  • 1 tsp (5 g) Kosher Salt, plus more to taste
  • ½ tsp (2.5 g) Freshly Ground Black Pepper, plus more to taste

Instructions:

  1. Dry the Bread: Preheat oven to 300°F (150°C). Spread bread cubes on a baking sheet. Bake for 10–15 minutes until dry and crisp on the outside but still soft inside. Set aside in the large mixing bowl.
  2. Brown the Sausage: In a large skillet, break up the sausage meat and cook over medium-high heat until fully browned. Drain off excess fat, reserving about 2 Tbsp (30 ml) in the pan. Transfer sausage to the mixing bowl with the bread.
  3. Sauté Aromatics: Reduce heat to medium. Add 4 Tbsp (60 g) of butter to the reserved sausage fat. Sauté the diced onion and celery until softened and translucent, about 8–10 minutes.
  4. Add Herbs and Apple: Stir in the diced apple, fresh sage, and dried thyme. Cook for 3–5 minutes until the apple just begins to soften and the sage is fragrant. Season generously with salt and pepper.
  5. Combine Wet and Dry: Add the apple/aromatic mixture, dried cranberries, and whisked eggs to the large mixing bowl containing the bread and sausage. Give it a proper, careful stir to distribute.
  6. Introduce the Stock: Gradually pour the warm stock over the mixture, starting with 2 cups. Gently fold the stuffing until all the bread is moistened but not saturated. Add the remaining ½ cup of stock only if the mixture still looks too dry.
  7. Transfer and Dot: Transfer the stuffing mixture into a prepared 9x13 inch baking dish, spreading it evenly without compacting it too tightly. Dot the surface with the remaining 2 Tbsp (30 g) of butter.
  8. Bake (Covered): Cover the dish tightly with foil. Bake in a preheated oven at 375°F (190°C) for 30 minutes.
  9. Bake (Uncovered): Remove the foil and continue baking for 15–20 minutes, or until the top is golden brown and delightfully crisp.
  10. Rest and Serve: Allow the Sausage Apple and Cranberry Stuffing to rest for 10 minutes outside the oven before serving.