Ingredients:

  • 1 pound (450 grams) Stale Bread (Sourdough or Brioche), cut into 1-inch cubes
  • 2 Large Eggs, lightly whisked
  • 3 cups (720 ml) Chicken or Turkey Stock (low sodium), warmed
  • 6 tablespoons (85 grams) Unsalted Butter, divided
  • 1 pound (450 grams) Mild or Sweet Italian Pork Sausage, casings removed
  • 1 large Yellow Onion, finely diced
  • 3 stalks Celery, finely diced
  • 1 large Granny Smith Apple, cored and diced
  • 3 tablespoons Fresh Sage, finely chopped
  • 1 tablespoon Fresh Thyme leaves
  • 1/2 cup (80 grams) Dried Cranberries
  • 1 1/2 teaspoons Kosher Salt
  • 1/2 teaspoon freshly ground Black Pepper

Instructions:

  1. Prep the Bread: Cut the bread into 1-inch cubes. Spread them on a baking tray. If not stale, toast in an oven at 300°F (150°C) for 10–15 minutes until dry. Place the dried bread cubes into a large mixing bowl.
  2. Cook the Sausage: In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the sausage (casings removed) and break it up. Cook until fully browned and caramelized (6–8 minutes). Drain off excess grease, leaving about 1 tablespoon of rendered fat in the pan.
  3. Sauté Aromatics: Add the remaining 4 tablespoons of butter to the skillet. Reduce the heat to medium. Add the diced onion and celery, and cook until softened and translucent (6–7 minutes).
  4. Add Fruit and Herbs: Stir in the diced apple, fresh sage, fresh thyme, salt, and pepper. Cook for 3 minutes, allowing the herbs to bloom.
  5. Combine Wet/Dry: Scrape the sausage, vegetable, and herb mixture directly over the dried bread cubes in the mixing bowl. Sprinkle in the dried cranberries. Toss gently to coat the bread.
  6. Mix and Bind: Whisk together the 3 cups of warm stock and the 2 lightly beaten eggs. Pour the liquid over the bread mixture in three stages, gently folding after each addition until thoroughly moistened but not swimming in liquid.
  7. Transfer and Bake: Lightly grease a 9x13 inch baking dish. Scoop the stuffing mixture into the dish, spreading it evenly without compacting it. Preheat the oven to 375°F (190°C).
  8. Covered Bake: Cover the baking dish tightly with foil and bake for 40 minutes.
  9. Uncovered Crisp: Remove the foil, increase the temperature to 400°F (200°C), and bake for an additional 10–15 minutes, or until the top is golden brown and crisp.
  10. Rest: Remove from the oven and let the stuffing rest for 10 minutes before serving.