Ingredients:

  • 1 lb Artisan Sourdough bread, cut into 1-inch cubes
  • 4 tbsp Unsalted Butter, melted
  • 1 lb Sage Pork Sausage, bulk
  • 1/2 cup Unsalted Butter
  • 2 large Yellow Onions, finely diced
  • 3 stalks Celery, sliced thin
  • 2 cloves Garlic, minced
  • 2 large Crisp Apples, cubed
  • 2.5 cups Low-sodium Chicken Stock
  • 2 large Eggs, beaten
  • 1/4 cup Fresh Parsley, chopped
  • 1 tbsp Fresh Sage, minced
  • 1 tbsp Fresh Thyme leaves
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Cracked Black Pepper

Instructions:

  1. Preheat your oven to 180°C (350°F) and prepare your baking dish with a light coating of butter.
  2. Spread the 1 lb of sourdough cubes on a baking sheet, drizzle with 4 tbsp melted butter, and toast for 15 minutes until they shatter when pressed. Note: This prevents the bread from disintegrating later.
  3. Place the toasted bread in a massive mixing bowl and set it aside while you prep the savory base.
  4. Brown the 1 lb sage pork sausage in a large skillet over medium high heat, breaking it into small crumbles until no pink remains and the aroma is peppery.
  5. Remove the sausage with a slotted spoon, leaving the rendered fat in the pan, and add it to the bread bowl.
  6. Melt the 1/2 cup butter in the same skillet and toss in the 2 onions, 3 stalks celery, and 2 cubed apples until the onions turn translucent and the apples soften.
  7. Stir in the 2 cloves minced garlic, 1 tbsp sage, 1 tbsp thyme, salt, and pepper, sautéing for 60 seconds until the fragrance fills the room.
  8. Whisk the 2.5 cups chicken stock with the 2 beaten eggs in a separate jug until the mixture is uniform and pale yellow.
  9. Pour the sautéed vegetables and the stock mixture over the bread and sausage, tossing gently until every cube is glistening but not drowning.
  10. Transfer to your baking dish, cover with foil, and bake for 30 minutes, then remove foil and bake for another 20 minutes until the top is golden and crackling.