Ingredients:

  • 1 large loaf (approx. 1.5 kg) crusty Sourdough Bread, cut into 1-inch cubes
  • 4 tbsp Unsalted Butter, melted (for tossing bread)
  • 8 tbsp Unsalted Butter (for browning)
  • 1 lb high-quality Mild Italian Pork Sausage, casings removed
  • 2 cups Yellow Onion, finely diced
  • 1 ½ cups Celery, finely diced
  • 4 cloves Garlic, minced
  • 2 tbsp Dry White Wine (optional)
  • 1 cup Dried Cranberries or Dried Cherries
  • ¼ cup fresh Sage leaves, finely chopped
  • 2 tbsp fresh Thyme leaves
  • 1 tsp Kosher Salt, plus more to taste
  • ½ tsp freshly ground Black Pepper
  • 4 large Eggs, lightly whisked
  • 3 ½ – 4 cups Low-Sodium Chicken Stock
  • ¼ cup Apple Cider or Apple Juice

Instructions:

  1. Cube and Dry: Cut the sourdough into even 1-inch cubes. Spread the cubes in a single layer across two large baking sheets. Leave exposed at room temperature for 12–24 hours until truly dry and hard to the touch. Alternatively, bake at 275°F (135°C) for 15–20 minutes until dry.
  2. Butter Toss: Transfer the dried bread cubes to an extra-large mixing bowl. Drizzle with 4 tbsp of melted butter and toss lightly to coat. Set aside.
  3. Brown the Sausage: In a large frying pan, cook the sausage over medium-high heat, breaking it up, until fully browned and crispy. Drain off excess fat, leaving about 2 tbsp in the pan. Transfer the cooked sausage to the bowl with the bread cubes.
  4. Make Brown Butter: Return the pan to medium heat. Add the remaining 8 tbsp of unsalted butter. Cook, stirring constantly, until the butter foams, turns golden brown, and smells nutty (about 3–5 minutes).
  5. Sauté Aromatics: Add the diced onion and celery to the brown butter. Cook until softened and translucent, about 8–10 minutes.
  6. Add Final Flavours: Stir in the minced garlic, chopped fresh sage, thyme, salt, and pepper. Cook for 1 minute until fragrant. Deglaze the pan by pouring in the white wine (if using) and scraping up any browned bits from the bottom. Remove from heat.
  7. Combine Solids: Pour the hot aromatic mixture over the bread and sausage cubes in the large bowl. Add the dried cranberries. Gently toss until everything is coated.
  8. Prepare Liquid: In a separate bowl, whisk together the lightly beaten eggs, 3 ½ cups of chicken stock, and the apple cider.
  9. Moisten: Pour the liquid mixture over the bread mixture. Gently fold everything together using a spatula until the bread is evenly moistened. If the mixture seems too dry, add the remaining ½ cup of stock, 1/4 cup at a time, until everything is uniformly damp.
  10. Bake Prep: Transfer the stuffing mixture to a prepared 9x13-inch baking dish. Do not pack it down tightly; keep it loosely distributed.
  11. Covered Bake (Moisture): Cover the dish tightly with aluminium foil. Bake in a preheated oven at 375°F (190°C) for 30 minutes. The internal temperature should reach 165°F (74°C).
  12. Uncovered Bake (Crispness): Remove the foil. Increase the oven temperature slightly to 400°F (200°C) and bake for another 15–20 minutes until the top is deeply golden brown and crispy.
  13. Rest and Serve: Let the stuffing rest for 10 minutes before serving.