Ingredients:

  • 1 large loaf (about 1 pound / 450g) day-old rustic sourdough or crusty white bread, cubed into 1-inch (2.5 cm) pieces.
  • 4 Tbsp (56g) unsalted butter, melted.
  • 1 lb (450g) high-quality pork sausage meat (sage and apple flavour works well).
  • 8 Tbsp (113g) unsalted butter, divided.
  • 2 medium yellow onions (approx. 300g), finely diced.
  • 3 stalks celery (approx. 150g), finely diced.
  • 4 cloves garlic, minced.
  • ½ cup (120ml) apple cider (non-alcoholic) or hard cider.
  • 1 cup (150g) pre-cooked, shelled chestnuts, roughly chopped.
  • 2 Tbsp fresh sage, finely chopped.
  • 1 Tbsp fresh thyme leaves, removed from the stem.
  • 1 tsp sea salt (plus more to taste).
  • ½ tsp freshly cracked black pepper.
  • 2 large eggs, lightly beaten.
  • 1 ½ cups (360ml) hot chicken or turkey stock (low sodium preferred).

Instructions:

  1. Toast the Bread: Toss the cubed bread with 4 Tbsp of melted butter. Spread the cubes in a single layer on a large baking tray. Bake in a preheated oven at 350°F (175°C) for 10–15 minutes until lightly golden and crispy but not hard. Transfer the dried bread to the large mixing bowl.
  2. Brown the Sausage: In the large skillet, melt 4 Tbsp of butter over medium-high heat. Add the sausage meat, breaking it up with a wooden spoon. Cook until deeply browned and crisp (about 8–10 minutes). Remove the sausage with a slotted spoon and add it to the bowl with the bread.
  3. Sauté the Aromatics: Drain off all but 2 Tbsp of fat from the skillet (add the remaining 4 Tbsp of fresh butter if necessary). Reduce the heat to medium. Add the diced onions and celery. Cook until soft and translucent (about 6–8 minutes).
  4. Deglaze: Add the minced garlic, chopped sage, and thyme. Cook for 1 minute until fragrant. Pour in the ½ cup of apple cider; scrape up any browned bits (fond) from the bottom of the pan. Cook for 2 minutes until the cider is reduced slightly.
  5. Combine Flavors: Add the onion-celery mixture, the chopped chestnuts, salt, and pepper to the large mixing bowl with the bread and sausage. Toss gently to combine all ingredients thoroughly.
  6. Prepare Liquid: In a separate bowl, whisk together the lightly beaten eggs and the hot stock.
  7. Moisten: Pour the stock and egg mixture evenly over the bread mixture. Gently fold everything together until all the bread is moistened, ensuring not to over-mix (the mixture should be moist but not sloppy).
  8. Bake Setup: Transfer the mixture to the prepared 13x9 inch baking dish. Spread it evenly, but DO NOT pack it down.
  9. Initial Bake: Cover the dish tightly with foil. Bake in a 375°F (190°C) oven for 25 minutes.
  10. Crisp Top: Remove the foil and continue baking for 15–20 minutes until the top is golden brown and crispy and the internal temperature reaches 165°F (74°C).
  11. Rest: Let the dressing rest for 10 minutes before serving.