Ingredients:

  • 5 lbs Brioche Loaf, stale or dried (cut into 1-inch cubes)
  • 1/2 cup Unsalted Butter, divided
  • 4 oz Prosciutto, thinly sliced, chopped finely
  • 1 large Yellow Onion, finely diced
  • 3 stalks Celery, finely diced
  • 2 large Granny Smith Apples, peeled, cored, and diced small
  • 1/4 cup Fresh Sage Leaves, finely chopped
  • 1 tbsp Fresh Thyme Leaves, removed from stems
  • 3 Large Eggs, lightly whisked
  • 5 to 4 cups Chicken or Turkey Stock (low sodium), warmed
  • 5 tsp Kosher Salt, to taste
  • 1 tsp Freshly Ground Black Pepper, to taste

Instructions:

  1. Dry the Brioche: Spread the brioche cubes evenly on a baking sheet. Leave exposed on the counter for 4 hours or overnight. If time is tight, bake at 250°F (120°C) for 20 minutes until crunchy but not browned.
  2. Render the Prosciutto: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped prosciutto and cook until crispy and the fat has rendered (about 5–7 minutes). Remove the prosciutto with a slotted spoon and set aside, reserving the fat in the pan.
  3. Sauté the Aromatics: Add the remaining butter to the skillet with the prosciutto fat. Add diced onions and celery. Cook gently until softened and translucent, about 8–10 minutes.
  4. Add Herbs and Apples: Stir in the diced apples, chopped sage, and thyme. Cook for 5 minutes until the apples have slightly softened but still hold their shape. Season well with salt and pepper. Remove from heat and let cool slightly.
  5. Combine Dry Ingredients: Place the dried brioche cubes and the reserved crispy prosciutto into a large mixing bowl.
  6. Mix in Aromatics: Scrape the slightly cooled aromatic mixture (apples, onions, herbs) from the skillet over the bread cubes. Toss gently to distribute.
  7. Bind the Mixture: In a separate bowl, whisk the eggs and gradually whisk in the warm stock.
  8. Moisture Control: Pour the stock/egg mixture slowly over the bread mixture. Toss very gently but thoroughly until all the bread is moistened, but not submerged or mushy. (Use 3.5 cups first, then add the remaining half cup only if the mixture looks dry.)
  9. Load the Dish: Transfer the dressing mixture into a lightly buttered 9x13 inch casserole dish. Do not press it down too firmly.
  10. Bake (Covered): Cover the dish tightly with foil and bake in a preheated oven at 375°F (190°C) for 30 minutes. This ensures the inside cooks and steams properly.
  11. Bake (Uncovered): Remove the foil and bake for an additional 15–20 minutes, or until the top is golden brown and crispy and the internal temperature reaches 165°F (74°C).
  12. Rest and Serve: Let the dressing rest for 10 minutes before serving. Garnish with fresh sage leaves, if desired.