Ingredients:

  • 4 kg (3 lbs) day-old crusty white bread or sourdough, cut into 1-inch (2.5 cm) cubes
  • 2 large eggs, lightly beaten (approx. 100g total)
  • 115g (8 tbsp or 1 stick) unsalted butter, divided
  • 450g (1 lb) bulk mild or sage breakfast sausage (or Italian sausage, removed from casings)
  • 2 medium yellow onions (approx. 300g), finely diced
  • 4 celery stalks (approx. 200g), finely diced
  • 1 medium Granny Smith or Gala apple, peeled, cored, and finely diced (approx. 150g)
  • 4 cloves garlic, minced
  • 720 ml (3 cups) low-sodium chicken or turkey stock, warmed
  • 3 tbsp fresh sage, finely chopped
  • 1 tbsp fresh thyme leaves, removed from stems
  • 1/4 cup fresh parsley, chopped
  • 1 tsp kosher salt (adjust to taste after mixing)
  • 1/2 tsp freshly ground black pepper

Instructions:

  1. Dry the Bread: Cube the bread. Spread cubes in a single layer on two large baking sheets. Leave them exposed to the air for at least 2 hours, or toast them in a 150°C (300°F) oven for 10-15 minutes until fully dried out but not browned.
  2. Transfer all dried bread cubes into the very large mixing bowl.
  3. Cook the Sausage: Melt 1 tbsp (15g) of butter in the skillet over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until fully browned and crispy. Drain off all but 2 tablespoons of the rendered fat into a small cup and set the sausage aside in a separate bowl.
  4. Melt Butter and Sauté: Reduce the heat to medium. Add the remaining 100g (7 tbsp) of butter to the skillet. Once melted, add the diced onions and celery. Sauté gently for 8–10 minutes until softened and translucent, ensuring they don't brown.
  5. Add Final Aromatics: Stir in the diced apple and minced garlic. Cook for 2 more minutes until the apple is slightly softened.
  6. Finish the Filling: Stir in the chopped fresh sage and thyme. Cook for 1 minute until fragrant. Season this mixture with salt and pepper.
  7. Combine Solids: Add the cooked sausage mixture and the sautéed vegetables to the bowl with the dried bread cubes. Add the chopped parsley. Toss gently to combine all ingredients evenly.
  8. Add Eggs and Stock: Whisk the beaten eggs into the warmed stock. Pour about two-thirds (approx. 480 ml / 2 cups) of the stock mixture over the stuffing.
  9. Check Moisture: Gently fold the mixture until the bread begins to absorb the liquid. Gradually add the remaining stock, stopping when the bread is moist throughout but there is no standing liquid at the bottom of the bowl. Let the mixture rest for 10 minutes.
  10. Prepare for Baking: Preheat oven to 190°C (375°F). Lightly grease the 9x13 inch baking dish.
  11. Transfer: Spoon the stuffing into the prepared baking dish. Do not pack it down; keep it loose to allow steam circulation.
  12. Bake (Covered): Cover the dish tightly with foil and bake for 30 minutes.
  13. Bake (Uncovered): Remove the foil and bake for a final 15–20 minutes, or until the top is golden brown and delightfully crispy.
  14. Rest: Let the stuffing rest for 10 minutes outside the oven before serving.