Ingredients:

  • Crusty Bread (Sourdough or Ciabatta), 1 large loaf (550 g), cubed into 1-inch pieces; must be stale.
  • Unsalted Butter, 8 Tbsp (1 stick, 115 g), divided (6 Tbsp for sautéing, 2 Tbsp for topping).
  • Yellow Onion, 1 large (150 g), finely diced.
  • Celery, 3 stalks (100 g), finely diced.
  • Granny Smith or Braeburn Apples, 2 medium (350 g), peeled, cored, and chopped into small cubes.
  • Fresh Sage, 2 Tbsp (30 ml), finely chopped.
  • Fresh Thyme, 1 Tbsp (15 ml), leaves only.
  • Pecans, 1 ½ cups (175 g), roughly chopped and toasted.
  • Kosher Salt, 1 tsp (5 g), or to taste.
  • Black Pepper (freshly ground), ½ tsp (2.5 g), or to taste.
  • Large Eggs, 2, lightly beaten.
  • Chicken or Vegetable Stock (low sodium), 2 cups (500 ml), warmed slightly.

Instructions:

  1. Stale the Bread: Ensure bread cubes are thoroughly dried out (either left out overnight, or baked in a single layer at 300°F / 150°C for 15 minutes).
  2. Toast the Pecans: Spread pecans on a dry skillet or baking tray and toast gently until fragrant (about 5-7 minutes). Set aside.
  3. Prepare the Aromatics: Dice the onion, celery, and apples. Chop the fresh herbs.
  4. Sauté the Base: Melt 6 Tbsp (90g) of butter in the large skillet over medium heat. Add the diced onion and celery. Cook until softened and translucent, about 8-10 minutes.
  5. Infuse Herbs: Stir in the fresh sage and thyme, salt, and pepper. Cook for 1 minute until fragrant.
  6. Add Apples: Incorporate the chopped apples into the skillet mixture. Cook for 3-4 minutes until they are slightly tender but still hold their shape (tender-crisp).
  7. Cool: Transfer the hot aromatic mixture to the large mixing bowl. Allow to cool for 10-15 minutes—this is crucial so the mixture doesn't scramble the eggs later.
  8. Combine Solids: Add the stale bread cubes and toasted pecans to the cooled aromatic mixture. Gently toss to distribute the ingredients evenly.
  9. Prepare Binder: Whisk the two large eggs and the warmed stock together in a separate bowl.
  10. Moisten the Stuffing: Pour the stock-and-egg mixture over the bread and solids. Use a rubber spatula to gently fold and combine. The bread should be thoroughly moistened but not submerged or mushy. (If using very dry bread, you may need a splash more stock.)
  11. Transfer and Top: Transfer the stuffing mixture to the prepared 9x13 inch baking dish. Dot the top surface with the remaining 2 Tbsp (30g) of butter.
  12. Bake (Covered): Preheat oven to 375°F (190°C). Cover the dish tightly with aluminium foil and bake for 25 minutes.
  13. Bake (Uncovered): Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and crispy, and the internal temperature reaches 165°F (74°C).
  14. Rest and Serve: Allow the stuffing to rest for 10 minutes before serving. This helps it firm up slightly and retains moisture.