Ingredients:

  • 1 lb (450 g) Day-old Rustic Bread (Sourdough, Challah, or Brioche), cut into 1-inch (2.5 cm) cubes.
  • 4 Tbsp (55 g) Unsalted Butter, divided.
  • 5 lb (680 g) High-quality Pork Sausage (Mild Italian or Sage flavour), casings removed.
  • 1 large (150 g) Yellow Onion, finely diced.
  • 3 stalks (120 g) Celery, finely diced.
  • 1 small (100 g) Granny Smith Apple, peeled, cored, and diced small.
  • 2 Tbsp (30 ml) Fresh Sage, chopped.
  • 1 tsp (5 ml) Fresh Thyme Leaves.
  • 1 tsp (5 g) Kosher Salt.
  • ½ tsp (2.5 g) Black Pepper, freshly ground.
  • 2 large (100 g) Eggs, lightly beaten.
  • 2 cups (475 ml) Low-sodium Chicken Stock, warmed.

Instructions:

  1. Dry the Bread: Spread the bread cubes evenly on a baking sheet. If not already stale, bake in a 300°F (150°C) oven for 10-15 minutes until dry and crisp but not toasted brown. Transfer dried cubes to the large mixing bowl.
  2. Brown the Sausage: Heat 1 tablespoon of butter in a skillet over medium-high heat. Add the sausage meat and break it up. Cook until deeply browned and crisp (about 8-10 minutes). Drain off excess grease, reserving about 2 tablespoons in the pan. Transfer the cooked sausage to the mixing bowl with the bread.
  3. Sauté the Aromatics: Reduce the heat to medium. Add the remaining 3 tablespoons of butter to the skillet, along with the diced onion and celery. Cook until softened and translucent, about 6-8 minutes.
  4. Add Apple and Herbs: Stir in the diced apple, chopped fresh sage, and thyme. Cook for 2 minutes until the apple begins to soften slightly. Season the mixture with kosher salt and black pepper.
  5. Combine Filling: Add the sautéed aromatic mixture to the bread and sausage in the large bowl. Toss gently to combine all the ingredients evenly.
  6. Mix Wet Ingredients: In a separate small bowl, lightly whisk the two eggs with the warmed chicken stock.
  7. Moisten the Stuffing: Pour the stock and egg mixture over the bread mixture. Use a wooden spoon or your hands to gently fold and combine. Ensure all bread pieces are moistened, but the mixture should be damp, not soggy. Let the mixture sit for 5 minutes to allow the bread to fully absorb the liquid.
  8. Prepare for Baking: Lightly butter a 9x13 inch casserole dish. Transfer the stuffing mixture to the dish and spread it evenly, but do not pack it down tightly.
  9. Bake (Covered): Cover the dish tightly with aluminum foil. Bake in a preheated 375°F (190°C) oven for 30 minutes. This steaming process ensures the centre is fully cooked and moist.
  10. Bake (Uncovered): Remove the foil and continue baking for another 15-20 minutes, or until the top is golden brown and crisp, and the internal temperature reaches 165°F (74°C).
  11. Serve: Allow the stuffing to rest for 10 minutes before serving.