Ingredients:

  • 4 kg / 3 lbs Stale Bread (French baguette, sourdough, or rustic country loaf), cut into 1-inch (2.5 cm) cubes
  • 115 g / 1/2 cup (1 stick) Unsalted Butter, melted (plus extra for greasing)
  • 450 g / 1 lb Bulk Mild Italian Pork Sausage or Sage & Onion Sausage
  • 1 Large Yellow Onion, finely diced
  • 2 Celery Stalks, finely diced
  • 2 cloves Garlic, minced
  • 1 Large Tart Apple (e.g., Granny Smith), cored and diced (skin left on)
  • 120 g / 1 cup Pecan Halves, toasted and roughly chopped
  • 2 Tbsp Fresh Sage, finely chopped
  • 1 Tbsp Fresh Thyme Leaves
  • 1 Tbsp Fresh Rosemary, finely minced (optional)
  • 1 1/2 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 3 Large Eggs, lightly beaten
  • 480 ml – 720 ml / 2 – 3 cups Low-Sodium Chicken or Turkey Stock (warm)

Instructions:

  1. Dry the Bread: If the bread isn't already staling, spread the cubes on baking sheets and dry them in a 135°C (275°F) oven for 15-20 minutes until crunchy but not browned. Place the dried bread cubes in a very large mixing bowl. Drizzle with the melted butter and toss gently to coat evenly. Set aside.
  2. Brown the Sausage: In a large skillet over medium-high heat, cook the pork sausage, breaking it up with a spoon, until fully browned. Remove the sausage with a slotted spoon and add it to the bowl with the bread cubes.
  3. Sauté Aromatics and Herbs: Drain off all but 2 tablespoons of rendered sausage fat. Reduce heat to medium. Add the diced onion and celery; cook for 5-7 minutes until softened and translucent. Stir in the minced garlic, diced apple, and all the fresh herbs (sage, thyme, rosemary). Cook for 2 minutes until fragrant. Season with salt and pepper.
  4. Combine Dry Mix: Scrape the entire skillet mixture (onions, celery, apples, fat) over the bread and sausage mixture. Add the chopped, toasted pecans. Toss gently until everything is evenly combined.
  5. Prepare and Moisten the Stuffing: In a separate medium bowl, whisk together the beaten eggs and 2 cups (480 ml) of warm stock. Pour the binder mixture evenly over the bread and filling. Using your hands or a large spatula, gently fold until the mixture is evenly moist, like wet sand (no liquid should pool at the bottom). Add the remaining stock incrementally if needed.
  6. Rest: Cover the bowl and let the mixture rest for 15 minutes to allow the bread to fully absorb the liquid.
  7. Bake: Preheat oven to 190°C (375°F). Generously grease a 9x13 inch baking dish. Transfer the stuffing mixture to the dish, pressing lightly (do not pack firmly). Cover the dish tightly with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and crisp, and the internal temperature registers 75°C (165°F). Allow to cool slightly (5-10 minutes) before serving piping hot.