1, 24 oz loaf sourdough bread, torn into ½”-1” pieces
2 tbsp olive oil
1 tsp garlic powder
½ tsp salt
Stuffing
2 tbsp olive oil
2 apples, peeled, cored, and diced
1 onion, finely diced
2 stalks celery, finely diced
Pinch of salt and pepper
3 cloves garlic, minced
1/4 tsp ground sage
1/2 tsp dried rosemary
1/2 tsp ground thyme
1 lb sweet italian sausage, cooked
2-3 cups chicken broth
4 tbsp butter, cubed
Directions
Make the breadcrumbs: Preheat the oven to 300 degrees Fahrenheit and spread the torn bread onto a baking sheet. Add the olive oil, garlic powder, and salt. Toss to coat. Place in the oven for 30-45 minutes or until the cubes are dried out, shaking the pan every 10 minutes. Let cool completely and place into a large mixing bowl.
Make the stuffing: Preheat the oven to 350 degrees Fahrenheit.
Heat a large skillet over medium heat and add the olive oil. Add the apple, onion, and celery. Saute for about 5-7 minutes or until tender. Add a generous pinch of salt and pepper, the garlic, sage, rosemary, thyme, and saute for another 2 minutes. Add the cooked sausage and stir until combined.
Add the apple and sausage mixture into the large mixing bowl with the breadcrumbs. Add 2 cups of chicken broth and toss until combined. If the mixture is too dry, add more broth until the bread is decently coated with broth.
Pour the stuffing into your 9×13 baking dish and place the cubed butter on top. Cover with foil and bake for 30 minutes, then uncover and bake for about 20-25 minutes. The top should be golden brown. Let cool about 10 min before serving.