Ingredients:

  • 5 lb (680 g) Gluten-Free Sourdough Bread, cut into 1-inch cubes
  • 2 Tbsp (30 ml) Olive Oil
  • 1 tsp (5 g) Kosher Salt
  • 6 Tbsp (85 g) Unsalted Butter, plus extra for greasing
  • 1 lb (450 g) Italian Sausage, casings removed (optional)
  • 1 large (225 g) Yellow Onion, diced
  • 3 stalks (150 g) Celery, diced
  • 1 medium (180 g) Granny Smith Apple, diced
  • 3 cloves Garlic, minced
  • 3 Tbsp Fresh Sage, chopped
  • 1 Tbsp Fresh Thyme, leaves
  • 2 cups (475 ml) Chicken Stock (low sodium)
  • 2 Large Eggs, lightly beaten
  • Salt and Black Pepper, To taste

Instructions:

  1. Cube the gluten-free sourdough into 1-inch cubes. Spread them evenly on a rimmed baking sheet. Drizzle with 2 Tbsp olive oil and 1 tsp salt. Bake at 300°F (150°C) for 15–20 minutes until crunchy and dry. (Alternatively, leave cubes uncovered overnight.) Transfer cubes to a very large mixing bowl.
  2. If using sausage, cook it in a large skillet over medium-high heat until browned, breaking it up. Drain excess fat and add the cooked sausage to the bowl with the bread.
  3. Return the skillet to medium heat and melt 6 Tbsp of butter. Add the diced onion, celery, and a pinch of salt. Cook gently for 8–10 minutes until softened and translucent.
  4. Stir in the diced apple, minced garlic, fresh sage, and fresh thyme. Cook for 3–5 minutes until the apple softens slightly. If the pan is dry, splash in a spoonful of chicken stock and scrape up any browned bits (degiaze).
  5. Pour the aromatic mixture (including all the butter/liquid) over the bread and sausage cubes. Toss gently to combine.
  6. In a separate medium bowl, whisk the 2 eggs and the remaining chicken stock together with salt and pepper to create the binder.
  7. Pour the egg/stock mixture over the bread mixture. Toss very gently until the bread is uniformly moistened but still retains its shape. Do not overmix or compress.
  8. Generously grease the 9x13-inch baking dish with butter. Transfer the stuffing mixture to the dish, spreading it lightly and evenly.
  9. Cover the dish tightly with aluminium foil. Bake at 375°F (190°C) for 25 minutes.
  10. Remove the foil and continue baking for another 20–25 minutes, until the top is golden brown and crispy and the internal temperature reaches at least 165°F (74°C).
  11. Let the stuffing rest for 10–15 minutes before serving. This allows the internal moisture to redistribute.