Ingredients:

  • 1 (1.5 lb) loaf Sourdough or Rustic White Bread, cubed and dried
  • 1/2 cup Unsalted Butter, divided
  • 1 lb High-Quality Bulk Pork Sausage Meat (mild Italian or plain ground pork)
  • 1 large Yellow Onion, finely diced
  • 2 ribs Celery, finely diced
  • 1 large Granny Smith Apple, finely diced (optional)
  • 1/4 cup Fresh Sage, finely chopped
  • 2 Tbsp Fresh Thyme leaves
  • 1/2 tsp Ground Nutmeg
  • 1 Tbsp Kosher Salt
  • 1 tsp Freshly Ground Black Pepper
  • 2 large Large Eggs, lightly beaten
  • 3 to 4 cups Low-Sodium Chicken Stock, warmed

Instructions:

  1. Cube the Bread: Slice the bread into roughly 1-inch (2.5 cm) cubes.
  2. Dry the Cubes: Spread the bread cubes evenly on two large baking sheets. Leave them exposed at room temperature for at least 12 hours, or up to 24 hours, until hard and completely dry. Alternatively, bake them at 300°F (150°C) for 15 minutes, tossing halfway, until dry but not toasted.
  3. Brown the Sausage: Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the sausage meat and break it up. Cook until thoroughly browned and crispy. Drain off excess fat, reserving about 2 tablespoons in the pan. Transfer the cooked sausage to the large mixing bowl with the dried bread.
  4. Sauté the Aromatics: Return the skillet to medium heat and melt the remaining butter (approx. 60g). Add the diced onion and celery. Sauté gently for 6–8 minutes until softened and translucent, but not brown.
  5. Add Apple and Herbs: Stir in the diced apple, fresh sage, and thyme. Cook for 2 more minutes until the sage is fragrant.
  6. Combine the Wet/Dry: Pour the aromatic mixture (including the butter and juices) over the bread and sausage in the mixing bowl. Toss thoroughly to coat the bread cubes evenly.
  7. Create the Binder: In a separate bowl, whisk together the lightly beaten eggs, salt, pepper, and nutmeg. Pour this over the bread mixture. Toss again.
  8. Moisten the Stuffing: Gradually pour the warm chicken stock over the mixture, tossing gently as you go. Start with 3 cups and add the fourth cup only if the bread feels dry. The goal is for the bread to be thoroughly moistened and soft when squeezed, with no puddle of liquid at the bottom of the bowl.
  9. Rest and Transfer: Allow the mixture to rest in the bowl for 5 minutes to fully absorb the liquid. Transfer the stuffing mixture lightly to the prepared 9 x 13 inch baking dish (do not pack down tightly).
  10. Bake (Covered): Cover the dish tightly with foil and bake in a preheated oven at 375°F (190°C) for 30 minutes.
  11. Bake (Uncovered): Remove the foil and bake for an additional 15–20 minutes, or until the top is golden brown and delightfully crispy.
  12. Serve: Let rest for 5 minutes before serving hot.