Ingredients:

  • 1 large (1.1 kg / 2.5 lb) loaf Rustic Country Bread or Sourdough, crusts on, cut into 1-inch (2.5 cm) cubes (stale or dried)
  • 4 Tbsp (56 g) Unsalted Butter, divided
  • 6 Tbsp (84 g) Unsalted Butter
  • 900 g (2 lb) High-Quality Pork Sausage, casings removed
  • 2 cups (300 g) Yellow Onion, finely diced
  • 2 cups (260 g) Celery, diced
  • 2 medium Granny Smith Apples, peeled, cored, and diced into 1/2-inch (1.2 cm) pieces
  • 1 cup (150 g) Dried Cranberries (Craisisins)
  • 1 Tbsp Fresh Sage, finely minced
  • 1 tsp Fresh Thyme Leaves, stripped from the stem
  • 2 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 2 large Eggs, lightly beaten
  • 2 1/2 to 3 cups (600 ml to 720 ml) Low-Sodium Chicken or Turkey Stock, warmed
  • 1/4 cup (50 g) Fresh Flat-Leaf Parsley, roughly chopped

Instructions:

  1. Dry the Bread: Preheat the oven to 300°F (150°C). Spread the cubed bread onto one or two large baking sheets. Bake for 25–30 minutes, tossing halfway through, until the bread cubes are dry and slightly crisp, but not toasted or brown.
  2. Butter the Dish: Grease the 9x13 inch baking dish generously with 2 Tbsp of the butter. Set aside.
  3. Transfer: Transfer the dried bread cubes to your largest mixing bowl.
  4. Brown the Sausage: In the large skillet, melt 2 Tbsp of butter over medium-high heat. Add the sausage meat and break it up with a spoon. Cook until thoroughly browned and crispy, about 8–10 minutes.
  5. Drain Fat: Use a slotted spoon to transfer the cooked sausage to the bowl with the bread. Leave about 4 Tbsp of rendered sausage fat in the skillet. If there is less, add the remaining 4 Tbsp of unsalted butter.
  6. Sauté the Vegetables: Reduce the heat to medium. Add the diced onion and celery to the skillet. Cook, stirring occasionally, until softened and translucent (about 6–8 minutes).
  7. Add Fruit and Herbs: Stir in the diced apples, dried cranberries, minced sage, and thyme. Cook for 3–4 minutes until the apples start to soften slightly and the herbs are fragrant.
  8. Season: Season the mixture heavily with the Kosher salt and pepper.
  9. Combine: Scrape the entire vegetable and fruit mixture (including the fat/butter) over the bread and sausage mixture in the large bowl.
  10. Add Binder: Whisk the two eggs and pour them over the bread mixture. Toss gently to coat.
  11. Moisten with Stock: Slowly pour 2 1/2 cups of the warmed chicken stock over the mixture, tossing gently but thoroughly to ensure all bread cubes are lightly dampened. Adjust moisture with the remaining stock if necessary. You are aiming for moist bread that holds its shape when squeezed.
  12. Transfer: Gently transfer the mixture into the prepared baking dish, lightly pressing it down into an even layer.
  13. Bake (Covered): Cover the dish tightly with foil. Bake for 30 minutes at 375°F (190°C).
  14. Bake (Uncovered): Remove the foil. Increase the oven temperature to 400°F (200°C). Bake for an additional 10–15 minutes, or until the top is deeply golden brown and crispy, and the internal temperature registers 165°F (74°C).
  15. Rest and Serve: Remove from the oven. Let the stuffing rest for 10 minutes before serving. Stir in the fresh parsley just before bringing it to the table.