Ingredients:

  • 1 standard loaf (approx. 1 lb / 450–500 g) Stale Bread Cubes (Sourdough or Brioche), cut into 1-inch cubes
  • 8 Tbsp (1/2 cup / 115 g) Unsalted Butter
  • 1 large (200 g) Yellow Onion, finely diced
  • 3 stalks (150 g) Celery Stalks, finely diced
  • 2 medium (300 g) Firm, Tart Apple (e.g., Granny Smith or Honeycrisp), peeled, cored, and diced small
  • 1 1/2 cups (175 g) Pecan Halves, roughly chopped and toasted
  • 2 Tbsp (30 ml) Fresh Sage, finely chopped
  • 1 Tbsp (15 ml) Fresh Thyme Leaves
  • 1/4 cup (60 ml) Fresh Flat-Leaf Parsley, chopped
  • 1 tsp (5 ml) Dry Sherry or Apple Cider Vinegar (Optional)
  • 2 cups (500 ml) Low-Sodium Chicken or Vegetable Stock, warmed slightly
  • 2 Large Eggs, lightly whisked, room temperature
  • 1 1/2 tsp (7.5 g) Kosher Salt
  • 1/2 tsp (2.5 g) Freshly Ground Black Pepper

Instructions:

  1. Prepare and Dry the Bread: Cut the bread into uniform 1-inch cubes. Spread the cubes in a single layer on a large baking sheet and leave uncovered overnight to dry. If short on time, toast them in a 300°F (150°C) oven for 10–15 minutes until dry but not browned.
  2. Toast Nuts and Sauté Aromatics: Toast the pecans in a dry skillet over medium heat for 3–5 minutes until fragrant. Set aside. Melt the butter in a large skillet over medium heat. Add the diced onion and celery and cook gently for 8–10 minutes, stirring occasionally, until the vegetables are translucent and very tender.
  3. Add Flavour: Stir in the diced apples, sage, and thyme. Cook for 2–3 minutes until the apples soften slightly. Optional: Add the sherry or cider vinegar and scrape up any browned bits from the pan. Remove from heat and stir in the salt, pepper, and chopped parsley.
  4. Combine Solids: Place the dried bread cubes and toasted pecans in the largest mixing bowl. Pour the entire warm aromatic mixture over the bread and gently toss to coat.
  5. Prepare Liquid Binder: In a separate bowl, lightly whisk the warmed stock and the two room-temperature eggs together.
  6. Moisten: Pour about two-thirds of the stock/egg mixture evenly over the bread mixture. Toss gently, ensuring every piece gets moistened. The mixture should feel moist and tacky. Add the remaining liquid only if necessary to achieve proper saturation.
  7. Bake Covered: Preheat the oven to 375°F (190°C). Lightly butter a 9x13 inch baking dish. Transfer the stuffing mixture to the prepared dish and spread evenly without packing it down. Cover the dish tightly with aluminum foil and bake for 25 minutes.
  8. Bake Uncovered: Remove the foil and continue baking for 10–15 minutes, or until the top is deeply golden brown and crispy and the internal temperature reaches 165°F (74°C).
  9. Rest and Serve: Let the stuffing rest for 10 minutes after removing it from the oven before serving.