Ingredients:

  • 5 kg (3.3 lbs) Day-old Sourdough or French Bread, cut into 1-inch cubes
  • 4 tbsp (55 g) Unsalted Butter, melted (for bread)
  • 450 g (1 lb) Good Quality Bulk Pork Sausage (or Italian sausage, casings removed)
  • 1 large Yellow Onion, finely diced
  • 3 stalks Celery, finely diced
  • 2 medium Honeycrisp or Granny Smith Apples, peeled, cored, and diced
  • 3 cloves Garlic, minced
  • 1 cup (240 ml) Dry Apple Cider (not carbonated juice)
  • 2 cups (480 ml) Low-Sodium Chicken or Turkey Stock (plus extra if needed)
  • 3 large Eggs, lightly whisked
  • 1/4 cup (4 tbsp) Unsalted Butter, plus 2 tbsp for pan
  • 2 tbsp Fresh Sage, chopped
  • 1 tbsp Fresh Thyme, chopped
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper

Instructions:

  1. Cube and Toss: Cut the sourdough into 1-inch cubes. Toss the cubes with 4 tbsp melted butter and spread evenly across a large baking sheet.
  2. Toast: Bake the bread cubes in a 350°F (175°C) oven for 12–15 minutes until lightly golden and firm. The bread must be truly dry, not soft. Transfer the dried bread to a very large mixing bowl.
  3. Brown the Sausage: In a large skillet, melt 2 tbsp of butter over medium-high heat. Add the sausage and cook, breaking it up, until fully browned. Remove the sausage with a slotted spoon and add it to the bowl with the bread. Leave the rendered fat in the pan.
  4. Sauté the Aromatics: Reduce the heat to medium. Add the remaining 1/4 cup butter, the diced onion, and celery to the pan. Sauté for 8–10 minutes until softened and translucent.
  5. Add Fruit and Garlic: Stir in the diced apples, minced garlic, sage, and thyme. Cook for 3–5 minutes until the apples just start to soften. Season heavily with salt and pepper.
  6. Make the Cider Reduction: Pour the 1 cup of dry apple cider into the skillet. Bring to a simmer, scrape up the brown bits (fond), and let the cider reduce slightly (about 3 minutes) until slightly syrupy.
  7. Add Binder: Whisk the 3 eggs and the 2 cups of chicken stock together in a small bowl.
  8. Combine: Add the cooked aromatic/apple mixture from the skillet to the large bowl with the bread and sausage. Toss gently to distribute the solids.
  9. Moisten: Pour the egg/stock mixture over the bread mixture. Gently toss until the bread is evenly moistened but not soggy. Add up to 1/2 cup extra stock if the mixture seems too dry.
  10. Transfer and Cover: Grease a 9x13-inch baking dish. Transfer the dressing mixture into the dish and lightly pat down the surface. Cover tightly with foil.
  11. Initial Bake: Bake at 375°F (190°C) for 30 minutes.
  12. Glaze and Crisp: Remove the foil. Brush the top surface lightly with any remaining cider reduction or melted butter. Return to the oven and bake, uncovered, for another 25–30 minutes until the top is crisp and golden brown.
  13. Rest: Remove from oven and allow to rest for 10 minutes before serving.