Ingredients:

  • 5 lbs (680 g) day-old bread cubes (Sourdough, Ciabatta, or rustic white loaf)
  • 8 Tbsp (115 g) unsalted butter, divided
  • 1 Tbsp (15 ml) olive oil
  • 1 lbs (500 g) Mild or Sweet Italian Pork Sausage, casing removed
  • 1 large yellow onion, finely diced (approx. 180 g)
  • 3 stalks celery, finely diced (approx. 150 g)
  • 2 cloves garlic, minced
  • 2 Tbsp fresh sage, roughly chopped
  • 1 tsp fresh thyme leaves
  • 1 large firm apple (e.g., Granny Smith or Braeburn), peeled and diced (approx. 200 g)
  • ¾ cup (120 g) dried cranberries
  • 1 tsp kosher salt (or to taste)
  • ½ tsp black pepper, freshly ground (or to taste)
  • 2 cups (500 ml) chicken or turkey stock, warmed (low sodium preferred)
  • 2 large eggs, lightly beaten

Instructions:

  1. Prepare the Bread: Ensure bread cubes are thoroughly dried out. If using fresh bread, spread the cubes on a baking tray and toast in a preheated oven (150°C/300°F) for 15 minutes until lightly crisp, then cool completely.
  2. Grease Dish: Butter the 9x13 inch baking dish generously.
  3. Brown the Sausage: Heat olive oil and half of the butter (4 Tbsp / 57g) in the large sauté pan over medium-high heat. Add the sausage meat and break it up. Cook until thoroughly browned (about 8–10 minutes). Drain excess fat and transfer the sausage to the large mixing bowl.
  4. Sauté the Aromatics: Reduce heat to medium. Add the remaining 4 Tbsp (57g) of butter. Add the diced onion and celery, sautéing for 5–7 minutes until softened and translucent.
  5. Add Herbs and Garlic: Stir in the fresh sage, thyme, and minced garlic. Cook for 1 minute until fragrant.
  6. Introduce Fruit: Stir in the diced apple and dried cranberries. Cook for 2–3 minutes until the apple just begins to soften slightly.
  7. Combine: Scrape the entire contents of the sauté pan (vegetables and fruit) into the large mixing bowl with the reserved sausage.
  8. Add the Bread: Add the dry bread cubes to the large bowl. Toss gently to distribute the warm filling evenly.
  9. Prepare the Binder: Whisk the warmed stock and the beaten eggs together in a separate bowl. Season this mixture generously with salt and pepper.
  10. Moisten the Stuffing: Pour the binder mixture over the bread and filling. Fold gently but thoroughly until all the bread is coated. The mixture should be moist, but not dripping wet. If it feels too dry, add a splash more stock (1–2 Tbsp).
  11. Transfer and Bake (Covered): Spoon the mixture into the prepared baking dish, pressing lightly (do not pack it tightly). Cover the dish tightly with tinfoil.
  12. Initial Bake: Bake in a preheated oven (180°C/350°F) for 30 minutes.
  13. Final Bake (Uncovered): Remove the foil and continue baking for 15–20 minutes, or until the top is golden brown and delightfully crisp.
  14. Rest and Serve: Allow the stuffing to rest for 10 minutes before serving. This helps it hold its structure.