Ingredients:

  • 1 lb (450g) Stale Bread Cubes (Mixture of Sourdough and Rustic White, cut into 1-inch pieces, thoroughly dried)
  • ½ cup (60g) Dried Cornbread Crumbs (Optional, for texture)
  • 2 tbsp (30g) Unsalted Butter
  • 1 tbsp (15ml) Olive Oil
  • 1 lb (450g) High-Quality Breakfast Sausage (Sage flavor preferred), casings removed
  • 1 large (250g) Yellow Onion, finely diced
  • 3 ribs (150g) Celery, finely diced
  • 1 small (150g) Tart Apple (e.g., Granny Smith), peeled, cored, and finely diced
  • 3 cloves Garlic, minced
  • 1 tsp (5g) Kosher Salt (plus more to taste)
  • ½ tsp (2.5g) Freshly Ground Black Pepper
  • 2 tbsp (30g) Fresh Sage, finely chopped
  • 1 tbsp (15g) Fresh Thyme leaves, stripped
  • 2 large Eggs, lightly beaten
  • 3 cups (710ml) Low-Sodium Chicken or Turkey Stock
  • ¼ cup (60g) Fresh Parsley, chopped

Instructions:

  1. Cube and Dry: Cut the bread into uniform 1-inch cubes. Spread them in a single layer on a baking sheet. Leave them uncovered on the counter overnight (or bake at 300°F/150°C for 10–15 minutes until dry but not toasted). The bread must be truly dry.
  2. Brown the Sausage: Heat the olive oil in the large sauté pan over medium-high heat. Add the sausage meat and break it up with a spoon. Cook until deeply browned and fully rendered, about 8–10 minutes. Drain off all but about 2 tablespoons of the rendered fat and transfer the sausage to the large mixing bowl.
  3. Sauté Aromatics (Mirepoix): Return the pan (with the remaining fat) to medium heat. Add the unsalted butter. Once melted, add the diced onion, celery, and apple. Sauté gently until the vegetables are softened and translucent, about 8–10 minutes. Season lightly with salt and pepper.
  4. Add Garlic and Herbs: Stir in the minced garlic, fresh sage, and thyme. Cook for 1 minute until fragrant.
  5. Combine: Add the sautéed mixture and remaining fat directly into the mixing bowl with the cooked sausage.
  6. Add Dry Ingredients: Pour the dried bread cubes and cornbread crumbs over the sausage and vegetable mixture.
  7. Whisk Liquid: In a separate medium bowl, whisk together the beaten eggs, chicken stock, remaining salt, and pepper.
  8. Hydrate Gently: Pour about 2 ½ cups of the liquid mixture evenly over the bread and sausage. Using a rubber spatula or clean hands, gently fold the mixture until everything is lightly coated. Add the remaining ½ cup of stock only if the bread still seems very dry or crumbly.
  9. Rest: Stir in the fresh parsley. Let the stuffing sit for 10 minutes to allow the bread to fully absorb the liquid.
  10. Prepare for Baking: Preheat oven to 375°F (190°C). Lightly grease the 9x13 inch baking dish. Transfer the stuffing mixture to the dish and spread evenly.
  11. Bake (Covered): Cover the dish tightly with aluminum foil and bake for 30 minutes. This traps moisture and ensures the interior cooks fully.
  12. Bake (Uncovered): Remove the foil and continue baking for another 15–20 minutes, or until the top is golden brown and crispy and the internal temperature reaches 165°F (74°C).
  13. Rest and Serve: Allow the stuffing to rest for 10 minutes outside the oven before serving.