Ingredients:

  • 1 lb (450 g) Sturdy Sourdough or Rustic White Bread, cut into 1-inch (2.5 cm) cubes.
  • 2 Tbsp (30 g) Unsalted Butter, melted (for bread).
  • 8 Tbsp / 1 stick (115 g) Unsalted Butter, divided (for cooking).
  • 1 lb (450 g) High-Quality Pork Sausage, removed from casings.
  • 1 large (250 g) Yellow Onion, finely diced.
  • 4 stalks (200 g) Celery, finely diced.
  • 2 medium cloves Garlic, minced.
  • 1 medium (150 g) Granny Smith Apple, peeled, cored, and finely diced.
  • 1/4 cup (15 g) Fresh Parsley, chopped.
  • 2 Tbsp (6 g) Fresh Sage, finely chopped.
  • 1 Tbsp (3 g) Fresh Thyme leaves.
  • 1 tsp (5 g) Fine Sea Salt (adjust to taste).
  • 1/2 tsp (2.5 g) Freshly Ground Black Pepper.
  • 1 1/2 cups (360 ml) Low-Sodium Chicken or Turkey Stock (plus extra if needed).
  • 2 large Eggs, lightly whisked.

Instructions:

  1. Dry the Bread: Preheat oven to 300°F (150°C). Toss the bread cubes with 2 Tbsp of melted butter and spread them evenly on a baking sheet. Bake for 15–20 minutes, stirring halfway, until slightly golden and completely dry. Set aside in the large mixing bowl.
  2. Sauté the Sausage: In the large skillet, brown the sausage over medium-high heat, breaking it up with a wooden spoon. Cook until thoroughly done. Drain off all but 2 Tbsp of the rendered fat and set the cooked sausage aside with the dried bread cubes.
  3. Soften Aromatics: Add 4 Tbsp of the remaining unsalted butter to the skillet with the reserved sausage fat. Reduce heat to medium. Add the diced onion and celery. Sauté gently for 8–10 minutes until soft and translucent—do not brown them.
  4. Add Final Aromatics: Stir in the minced garlic and the diced apple. Cook for 2 more minutes until the apple begins to soften slightly.
  5. Toast Herbs: Stir in the fresh sage and thyme, cooking for just 30 seconds until fragrant. Remove the mixture from the heat.
  6. Combine Ingredients: Pour the aromatic mixture (from Step 5) and the fresh parsley into the large bowl containing the dried bread and cooked sausage. Toss gently but thoroughly until everything is evenly coated.
  7. Prepare the Binder: In a separate bowl, melt the remaining 4 Tbsp of butter and whisk it together with the chicken stock, whisked eggs, salt, and pepper.
  8. Moisture Check: Pour the liquid binder over the bread mixture. Toss gently using your hands or a large spoon. Let the mixture sit for 5 minutes, allowing the bread to absorb the liquid. Add a splash more stock if the mixture seems too dry.
  9. Prepare for Baking: Lightly grease a 9x13 inch baking dish. Transfer the stuffing mixture, patting it down gently and evenly.
  10. Bake: Preheat oven to 375°F (190°C). Cover the dish tightly with foil and bake for 30 minutes.
  11. Brown the Top: Remove the foil and continue to bake for another 15–20 minutes until the top is deeply golden brown and crispy, and the internal temperature reaches 165°F (74°C).
  12. Rest and Serve: Let the stuffing rest for 10 minutes before serving.