Ingredients:

  • 1 (1-pound) loaf day-old country bread, cut into 1-inch cubes (approximately 450g)
  • 1/2 cup (1 stick) unsalted butter, melted (113g)
  • 1 medium yellow onion, finely chopped (150g)
  • 2 celery stalks, finely chopped (100g)
  • 2 large Granny Smith apples, peeled, cored, and diced (400g)
  • 1 pound (450g) bulk breakfast sausage (e.g., Jimmy Dean), removed from casings if necessary
  • 1 cup (120g) dried cranberries
  • 1/2 cup (60g) chopped pecans or walnuts (optional)
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground nutmeg
  • Salt and freshly ground black pepper, to taste
  • 1 1/2 cups (355ml) chicken broth, low sodium preferred
  • 1/4 cup (60ml) dry white wine (optional, but adds depth)
  • 2 large eggs, lightly beaten (100g)

Instructions:

  1. Spread bread cubes on a baking sheet and bake at 300°F (150°C) for 15-20 minutes, or until lightly toasted and dried. (Alternatively, leave out overnight to dry).
  2. Melt butter in a large skillet over medium heat. Add onion and celery; sauté until softened, about 5-7 minutes.
  3. Add the sausage to the skillet and cook, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease.
  4. Stir in diced apples and dried cranberries. Cook until the apples are slightly softened, about 5 minutes.
  5. Transfer the sausage mixture to a large mixing bowl. Add toasted bread cubes, sage, thyme, nutmeg, and pecans (if using). Season generously with salt and pepper.
  6. In a separate bowl, whisk together chicken broth, white wine (if using), and beaten eggs. Pour the mixture over the stuffing and toss gently to combine. Ensure all bread is moistened, but not soggy.
  7. Transfer the stuffing to a greased 9x13 inch baking dish. Cover with foil and bake at 350°F (175°C) for 20 minutes. Remove the foil and bake for an additional 20 minutes, or until golden brown on top and heated through. Internal temp should reach 165°F (74°C).
  8. Let the stuffing rest for 10 minutes before serving.