Ingredients:

  • 1 large loaf (approx. 12 cups cubed) day-old Sourdough or French Bread
  • 8 Tbsp (1 stick) unsalted Butter, divided
  • 5 lbs high-quality Pork Sausage, casings removed
  • 1 large Yellow Onion, finely diced
  • 3 stalks Celery, finely diced
  • 1 medium Tart Apple (e.g., Granny Smith), peeled and diced
  • 3 Tbsp Fresh Sage, finely chopped
  • 1 Tbsp Fresh Thyme leaves
  • 2 cloves Garlic, minced
  • 2 cups Low-Sodium Chicken or Turkey Stock, warmed
  • 2 large Eggs, lightly whisked
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 1/4 cup Fresh Parsley, chopped (for garnish/mix-in)

Instructions:

  1. Cube the bread evenly. Spread the cubes in a single layer on large baking trays and leave to air-dry at room temperature for at least 2 hours, or toast in a 300°F (150°C) oven for 10–15 minutes until very dry and slightly crisp, but not browned.
  2. In the large sauté pan, melt 1 Tbsp of the butter over medium-high heat. Add the sausage meat (casings removed) and break it up. Cook until deeply browned and crisp. Remove the sausage with a slotted spoon and reserve it in the large mixing bowl. Leave the rendered fat in the pan.
  3. Reduce the heat to medium. Add the remaining 5 Tbsp of butter to the pan. Add the diced onion, celery, and apple. Sauté gently for 8–10 minutes until the vegetables are tender, soft, and translucent (do not brown).
  4. Stir in the fresh sage, thyme, and minced garlic. Cook for just 1 minute until fragrant.
  5. Scrape the entire vegetable and herb mixture (including the butter/fat) into the bowl with the cooked sausage and the dried bread cubes.
  6. Gently toss the bread, sausage, and vegetable mixture to distribute the flavours evenly.
  7. In a separate bowl, whisk together the warmed chicken stock, lightly beaten eggs, salt, and pepper.
  8. Pour the liquid mixture over the bread mixture. Using your hands or a large spoon, gently fold and combine the ingredients until the liquid is absorbed. If the mixture seems dry, add an extra splash (1/4 cup) of stock.
  9. Stir in the chopped fresh parsley. Allow the mixture to sit for 5–10 minutes so the bread fully absorbs the stock.
  10. Preheat oven to 375°F (190°C). Lightly grease the 9x13 inch baking dish. Transfer the stuffing mixture to the dish and spread evenly, but do not compress it too tightly.
  11. Dot the top of the stuffing with the remaining 2 Tbsp of butter. Cover the dish tightly with foil. Bake for 25 minutes.
  12. Remove the foil and continue baking for another 20–25 minutes, or until the top is golden brown and delightfully crispy and the internal temperature reaches 165°F (74°C).
  13. Allow the stuffing to rest for 10 minutes before serving.