Ingredients:

  • 1 pound (450 g) Day-old or dried artisan bread (Sourdough or rustic white), cut into 1-inch (2.5 cm) cubes
  • 2 tablespoons (30 ml) Olive oil
  • 1/2 teaspoon Kosher salt
  • 4 ounces (115 g) Unsalted Butter
  • 1 pound (450–500 g) High-quality loose pork sausage meat
  • 1 medium Yellow Onion, finely diced
  • 2 stalks Celery, finely diced
  • 1 small Tart Apple (e.g., Granny Smith or Bramley), peeled, cored, and diced (about 1 cup)
  • 2 cloves Garlic, minced
  • 2 tablespoons (30 ml) Fresh Sage, finely chopped
  • 1 tablespoon (15 ml) Fresh Thyme leaves
  • 1 teaspoon Salt (or to taste)
  • 1/2 teaspoon Freshly cracked Black Pepper
  • 2 large Eggs, lightly beaten
  • 2 cups (475 ml) Hot Chicken or Turkey Stock (low sodium is preferred)
  • 2 tablespoons (30 ml) Fresh Flat-leaf Parsley, roughly chopped

Instructions:

  1. Dry the Bread: Preheat the oven to 300°F (150°C). Toss the cubed bread with olive oil and salt on a large baking sheet. Toast for 30–40 minutes, stirring halfway, until the cubes are dried through and lightly golden. The bread should feel crispy and light.
  2. Transfer the dried bread cubes into the large mixing bowl and set aside. Increase oven temperature to 375°F (190°C) and grease a 9x13-inch casserole dish.
  3. Cook the Sausage: In the large skillet, cook the sausage meat over medium-high heat, breaking it up with a spoon, until fully browned. Drain off most of the excess fat, leaving about 2 tablespoons in the pan. Transfer the cooked sausage to the bowl with the dried bread.
  4. Sauté Aromatics: Reduce the heat to medium. Add the butter to the skillet with the reserved sausage fat. Add the diced onion and celery. Cook gently for 8–10 minutes until softened and translucent, scraping up any brown bits from the bottom of the pan.
  5. Add Flavour: Stir in the diced apple, minced garlic, fresh sage, and thyme. Cook for 3–5 minutes until the apple begins to soften and the herbs are fragrant. Season with salt and pepper.
  6. Combine Flavor Base: Scrape the entire aromatic mixture from the skillet into the large mixing bowl with the sausage and bread. Toss gently to distribute the warm ingredients.
  7. Prepare Binder: In a small bowl, whisk together the two beaten eggs and the hot (but not boiling) chicken or turkey stock.
  8. Mix and Rest: Pour the liquid binder over the bread mixture. Add the chopped parsley. Fold the ingredients together gently until just combined and moistened. Let the mixture stand for 5–10 minutes to allow the bread to fully absorb the liquid.
  9. Bake (Covered): Transfer the stuffing mixture to the prepared casserole dish, spreading evenly. Cover tightly with foil. Bake for 30 minutes at 375°F (190°C).
  10. Bake (Uncovered): Remove the foil and bake for an additional 15–20 minutes, until the top is golden brown and crispy and the internal temperature reaches 165°F (74°C).
  11. Rest: Allow the stuffing to rest for 10 minutes before serving. This allows the internal moisture to redistribute.