Ingredients:

  • 1 lb (500 g) Crusty Bread, cubed (1-inch/2.5 cm)
  • 1/2 cup (115 g) Unsalted Butter, plus extra for greasing
  • 1 large Yellow Onion, finely diced (approx. 200 g)
  • 3 stalks Celery, finely diced (approx. 150 g)
  • 5 lbs (680 g) High-Quality Pork Sausage Meat, removed from casings
  • 1 medium Granny Smith or Bramley Apple, peeled and diced (approx. 180 g)
  • 3/4 cup (100 g) Dried Cranberries
  • 2 Tbsp (30 ml) Fresh Sage, finely chopped
  • 1 Tbsp (15 ml) Fresh Thyme Leaves
  • 1 1/2 tsp (7 g) Kosher Salt, plus more to taste
  • 1/2 tsp (2.5 g) Black Pepper, freshly ground
  • 1 Large Egg, lightly beaten
  • 1 1/2 cups (350 ml) Low-Sodium Chicken Stock, warm (plus up to 1/4 cup extra, if needed)

Instructions:

  1. Prepare and Dry the Bread: Cut the bread into roughly 1-inch (2.5 cm) cubes. Spread the cubes on a large baking sheet and leave them exposed on the counter for 4 hours (or overnight) to stale, or bake in a low oven (300°F/150°C) for 15 minutes, stirring once, until lightly dried but not toasted. Transfer the dried bread to a very large mixing bowl.
  2. Sauté the Aromatics and Sausage: Melt the 1/2 cup of unsalted butter in a large skillet over medium heat. Add the diced onion and celery. Cook gently for 8–10 minutes until the vegetables are softened and translucent. Scrape the vegetable mixture into the bowl with the bread cubes. Return the skillet to medium-high heat. Add the sausage meat, break it up, and cook for 8–12 minutes until fully browned and cooked through. Drain off any excess grease.
  3. Build the Flavour Base: Reduce the heat to medium-low. Add the diced apple, dried cranberries, fresh sage, and thyme to the cooked sausage meat. Cook for 2–3 minutes until the apple begins to soften slightly. Season the sausage mixture heavily with 1 1/2 tsp salt and 1/2 tsp pepper. Add the sausage and apple mixture immediately into the large bowl with the dried bread cubes and aromatics. Toss gently to combine all the ingredients.
  4. Bind the Mixture: Lightly beat the egg and pour it over the bread and filling mixture. Gradually pour in the warm chicken stock, starting with 1 1/4 cups (300 ml). Gently fold the mixture with a spatula. Check the moisture: the stuffing should be uniformly moist, but not soggy. If it looks dry, add the remaining stock until the perfect consistency is reached.
  5. Bake: Grease the 9x13 inch baking dish and transfer the stuffing mixture, spreading it evenly but without compacting it. Cover the dish tightly with aluminum foil. Bake in a preheated oven at 375°F (190°C) for 30 minutes. Remove the foil and bake for an additional 10–15 minutes until the top is crispy and golden brown and the internal temperature reaches 165°F (74°C). Allow the stuffing to rest for 10 minutes before serving.