Ingredients:

  • 10 cups Stale Bread Cubes (sourdough or crusty white loaf, cut into 1-inch pieces)
  • 2 Tbsp Unsalted Butter
  • 5 lbs High-Quality Pork Sausage Meat, removed from casings
  • 1 large Yellow Onion, finely diced
  • 3 stalks Celery, finely diced
  • 3 cloves Garlic, minced
  • 1 large Granny Smith Apple, cored and diced (skin left on)
  • ¾ cup Dried Cranberries
  • 3 Tbsp Fresh Sage, finely chopped
  • 1 Tbsp Fresh Thyme leaves
  • 5 tsp Fine Sea Salt
  • 1 tsp Freshly Ground Black Pepper
  • 2 large Eggs, lightly beaten
  • 2 cups Chicken or Turkey Stock (low sodium, warmed slightly)

Instructions:

  1. Prepare the Bread: Preheat oven to 350°F (175°C). Spread the bread cubes on a large baking sheet. Bake for 10–15 minutes until dried out and lightly golden. Transfer cubes to the large mixing bowl.
  2. Cook the Sausage and Aromatics: In a large skillet, cook the sausage meat over medium-high heat until fully browned. Remove the cooked sausage with a slotted spoon and place it in the mixing bowl with the bread. Leave about 2 Tbsp of rendered fat (or add the butter) in the skillet.
  3. Sauté Vegetables: Add the diced onion and celery to the skillet. Cook until softened and translucent (about 5–7 minutes). Stir in the diced apple and minced garlic. Cook for 2–3 minutes until the apple begins to soften.
  4. Combine and Season: Scrape the sautéed vegetable/apple mixture into the large mixing bowl with the bread and sausage. Add the dried cranberries, fresh sage, fresh thyme, salt, and pepper. Gently toss to distribute all the elements evenly.
  5. Create the Binder and Moisten: Whisk together the two beaten eggs and the warmed stock in a separate bowl. Pour about 1 ½ cups (350ml) of the stock mixture evenly over the stuffing. Gently fold the ingredients until the bread is thoroughly moistened, adding remaining stock only if needed. Let the mixture sit for 5 minutes.
  6. Bake the Stuffing: Lightly grease a 9x13 inch casserole dish. Scoop the stuffing mixture into the prepared dish, patting it down lightly. Cover tightly with aluminum foil and bake at 350°F (175°C) for 30 minutes.
  7. Finish (Uncovered): Remove the foil and bake for another 15–20 minutes, or until the top is golden brown and crispy.
  8. Rest and Serve: Remove from the oven and allow the stuffing to rest for 10 minutes before serving.