Ingredients:

  • 5 lb (680 g) Sourdough or French Baguette Bread, cut into 1-inch cubes, dried overnight.
  • 3 Tbsp (45 ml) Fresh Sage, finely chopped.
  • 1 Tbsp (15 ml) Fresh Thyme Leaves, picked from the stem.
  • ½ cup (75 g) Dried Cranberries (Optional).
  • 6 Tbsp (85 g) Unsalted Butter, divided.
  • 1 Tbsp (15 ml) Olive Oil.
  • 5 lb (680 g) Pork Sausage (Mild/Sweet Italian or English Sage Sausage), casings removed and crumbled.
  • 1 large Yellow Onion, finely diced.
  • 3 stalks Celery, finely diced.
  • 4 cloves Garlic, minced.
  • 1 medium Cooking Apple (e.g., Granny Smith or Braeburn), peeled, cored, and finely diced.
  • 1 tsp Kosher Salt.
  • ½ tsp Black Pepper, freshly ground.
  • 2 Large Eggs, lightly whisked.
  • 2–2.5 cups (475 – 600 ml) Chicken or Turkey Stock (Low Sodium), warmed slightly.

Instructions:

  1. Cube and Dry: Cut the bread into 1-inch cubes. Spread them evenly on a large baking sheet. Either let them air dry overnight, or toast them in a 300°F (150°C) oven for 15-20 minutes until crunchy and dry. Transfer the dried bread cubes, along with the dried cranberries and chopped fresh herbs (sage and thyme), into the large mixing bowl.
  2. Brown the Sausage: Heat olive oil and 2 Tbsp (30g) of butter in the skillet over medium-high heat. Add the crumbled sausage and cook, breaking it up with a spoon, until fully browned and cooked through.
  3. Drain Fat and Reserve Sausage: Use a slotted spoon to transfer the cooked sausage to the mixing bowl with the bread. Leave about 2 Tbsp of fat in the pan (if the sausage was very fatty, drain the excess).
  4. Sauté Aromatics: Reduce the heat to medium. Add the remaining 4 Tbsp (55g) of butter to the skillet. Add the diced onion and celery. Cook gently for 8–10 minutes, until softened and translucent.
  5. Add Final Flavours: Stir in the minced garlic and diced apple. Cook for 2 more minutes until the apple begins to soften. Season aggressively with salt and pepper.
  6. Combine Wet and Dry: Scrape the entire aromatic mixture (butter, vegetables, and apple) into the large bowl with the bread and sausage. Toss gently to coat everything evenly.
  7. Prepare the Binder: In a small bowl, whisk the 2 eggs with 2 cups (475 ml) of the warm stock.
  8. Moisten the Stuffing: Pour the stock/egg mixture over the bread mixture. Toss very gently but thoroughly until all the bread is moistened. Squeeze a handful—if it feels dry, add the remaining ½ cup of stock, 1/4 cup at a time. Do not overmix.
  9. Ready for the Oven: Transfer the mixture into a prepared 9x13-inch casserole dish, lightly packing it down.
  10. Bake (Covered): Cover the dish tightly with foil. Bake in a preheated 375°F (190°C) oven for 25 minutes.
  11. Bake (Uncovered): Remove the foil and bake for an additional 15–20 minutes, or until the top is golden brown and beautifully crisp, and the internal temperature registers 165°F (74°C).
  12. Serve: Let the stuffing rest for 10 minutes before serving.