Ingredients:

  • 5 lb loaf Sourdough Bread, stale or dried out, cut into 1-inch cubes
  • 8 Tablespoons Unsalted Butter, divided
  • 2 teaspoons Kosher Salt, divided
  • 1/2 teaspoon Black Pepper (Freshly Ground)
  • 1 pound Mild Pork Sausage, removed from casings
  • 1 large Yellow Onion, finely diced
  • 3 medium Celery Stalks, finely diced
  • 2 medium Granny Smith Apples, peeled, cored, and diced small
  • 2 Tablespoons Fresh Sage Leaves, finely minced
  • 1 Tablespoon Fresh Thyme, stripped from stems
  • 1/2 cup Dry Hard Cider (or dry white wine)
  • 3 Large Eggs, lightly beaten
  • 2 cups Low-Sodium Chicken Stock, warm

Instructions:

  1. Preheat oven to 350°F (175°C). Toss the bread cubes with 4 Tbsp melted butter, 1 tsp salt, and 1/2 tsp pepper. Spread on a baking sheet and toast for 8–10 minutes, or until dried out and lightly golden. Transfer to a very large mixing bowl and set aside.
  2. In a large skillet, cook the sausage over medium-high heat, breaking it up thoroughly until deep brown and fully cooked. Drain off all but 2 Tablespoons of the rendered fat. Remove the sausage and add it to the bowl with the bread.
  3. Reduce heat to medium. Add the remaining 4 Tbsp butter to the skillet. Add onion and celery and sauté for 5–7 minutes until softened (translucent).
  4. Stir in the diced apples, sage, and thyme. Cook for 3 minutes until the apples just begin to soften around the edges.
  5. Pour in the hard cider (or wine). Scrape up any brown bits from the bottom of the pan and let the liquid reduce slightly (about 1 minute).
  6. Add the onion/celery/apple mixture (including any liquid) to the mixing bowl with the bread and sausage. Toss gently to combine.
  7. Whisk the 3 large eggs and the 2 cups of warm chicken stock together in a separate bowl. Add the remaining 1 tsp salt.
  8. Slowly pour the stock mixture over the bread/sausage mixture. Using a spatula, gently fold everything together until all the bread cubes are evenly moistened. Let the mixture sit for 5 minutes to fully absorb the liquid.
  9. Transfer the mixture into a prepared 9x13 inch casserole dish (approximately 3-quart capacity). Cover tightly with foil.
  10. Bake for 30 minutes.
  11. Remove the foil and continue baking for 15–20 minutes, or until the top is golden brown and crispy and the internal temperature reaches 185°F (85°C). The centre should feel springy, not liquidy.
  12. Remove from the oven and let rest for 10 minutes before serving.