Ingredients:

  • 1 lb loaf rustic Sourdough or Baguette, cut into 1-inch cubes (about 15 cups)
  • 8 Tbsp (1 stick) unsalted butter, divided
  • 1 lb good quality pork sausage, casings removed
  • 1 large yellow onion, finely diced
  • 3 celery stalks, finely diced
  • 1 medium firm apple (Granny Smith or tart variety), peeled and diced
  • 3 Tbsp fresh sage leaves, finely chopped
  • 1 Tbsp fresh thyme leaves
  • 1/4 cup fresh flat-leaf parsley, roughly chopped
  • 1 tsp Kosher salt
  • 1/2 tsp black pepper, freshly ground
  • 2 cups low-sodium chicken stock, warmed slightly
  • 2 large eggs, lightly beaten

Instructions:

  1. Dry the Bread: Cube the bread 1-2 days ahead and leave it exposed to air, or toast lightly in a 300°F (150°C) oven for 10-15 minutes until fully dry but not browned. Place dried cubes in the large mixing bowl.
  2. Brown the Sausage: Melt 2 Tbsp of butter in a skillet over medium-high heat. Add the sausage meat and break it up. Cook until deeply browned and crispy, about 8-10 minutes. Use a slotted spoon to transfer the cooked sausage to the bowl with the bread cubes. Reserve 2 Tbsp of the sausage fat in the skillet, discarding any excess.
  3. Sauté Aromatics: Add the remaining 6 Tbsp of butter to the reserved sausage fat in the skillet over medium heat. Add the diced onion and celery and sauté gently until softened and translucent (about 6-8 minutes). Do not brown.
  4. Add Apple and Herbs: Stir in the diced apple, fresh sage, and thyme. Cook for another 3 minutes until the apple begins to soften slightly and the herbs are fragrant.
  5. Combine Mixtures: Pour the entire aromatic mixture (vegetables, apple, butter/fat) over the bread and sausage in the mixing bowl. Toss lightly to coat.
  6. Prepare the Binder: In a separate jug, whisk together the warmed chicken stock and the lightly beaten eggs. Add the chopped fresh parsley, salt, and pepper to the liquid.
  7. Moisten the Stuffing: Pour the stock mixture slowly over the bread mixture. Gently toss and combine using a wooden spoon or your hands. Stop mixing as soon as the liquid is absorbed; do not press or compress the mixture. Allow the mixture to rest for 5 minutes.
  8. Bake (Covered): Transfer the stuffing mixture lightly into a prepared 9x13 inch baking dish. Do not pack it down. Cover the dish tightly with foil. Bake in a preheated 375°F (190°C) oven for 25 minutes.
  9. Bake (Uncovered): Remove the foil and bake for another 15-20 minutes, or until the top is golden brown and delightfully crispy.
  10. Rest and Serve: Allow the stuffing to rest for 10 minutes out of the oven before serving. This allows the mixture to set slightly and improves texture.