Ingredients:

  • 1 large loaf (approx. 1 kg) Sourdough bread, day-old or dried, cut into 1-inch cubes
  • 2 Tbsp Olive oil, separated
  • 1 tsp Coarse sea salt
  • 1 lb (450 g) Mild Italian or English Pork Sausage, casings removed
  • 8 Tbsp (113 g) Unsalted Butter
  • 2 cups (300 g) Yellow Onion, finely diced
  • 2 cups (300 g) Celery, finely diced
  • 1 large Granny Smith Apple, peeled, cored, and finely diced
  • 4 cloves Garlic, minced
  • ¼ cup Fresh Sage leaves, minced
  • 2 Tbsp Fresh Thyme leaves, stripped from stems
  • 1 tsp Black pepper, freshly ground
  • ½ tsp Nutmeg, freshly grated (optional)
  • 2 large Eggs, lightly beaten
  • 3 cups (710 ml) Low-sodium Chicken or Turkey Stock, hot
  • 1 Tbsp Dry Sherry or White Wine (optional)

Instructions:

  1. Prepare and Dry the Bread: Toss the cubed sourdough with 2 Tbsp olive oil and 1 tsp salt. Spread the cubes in a single layer on two baking sheets and bake in a preheated oven at 300°F (150°C) for 40–60 minutes, turning halfway, until completely dry and lightly golden. Transfer the cooled, dried bread cubes to a large mixing bowl.
  2. Build the Flavour Base: In a large skillet over medium-high heat, cook the sausage, breaking it up, until browned. Remove the sausage with a slotted spoon and set aside, reserving the fat in the pan. Add the 8 Tbsp of butter. Once melted, add the diced onion and celery, reducing heat to medium. Cook for 8–10 minutes until softened and translucent, scraping up any fond. Stir in the diced apple and minced garlic and cook for 2 more minutes. Remove from heat and stir in the minced fresh sage, thyme, pepper, and nutmeg. Deglaze the pan with sherry/wine now, if using.
  3. Combine and Bind: Pour the sausage and the aromatic mixture (including all pan juices) over the dried bread cubes. Toss gently. In a separate jug, whisk together the lightly beaten eggs and the hot chicken stock. Pour the stock mixture over the bread and sausage mixture. Toss gently but quickly until the bread is evenly coated but still holds its shape. Let the mixture stand for 10 minutes to allow proper absorption.
  4. Bake: Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish. Transfer the stuffing mixture to the prepared dish, smoothing the top lightly. Cover the dish tightly with foil and bake for 30 minutes. Remove the foil and continue baking for 15–20 minutes, or until the top is golden brown and crisp and the internal temperature reaches 165°F (74°C). Let the stuffing rest for 10 minutes before serving.