Ingredients:

  • 1 lb sourdough bread, cut into 1-inch cubes
  • 2 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 1 lb lean turkey sausage, casings removed
  • 2 large Granny Smith apples, cored and diced
  • 2 cups yellow onion, finely diced
  • 1.5 cups celery, thinly sliced
  • 3 tbsp fresh sage, minced
  • 2 tbsp fresh thyme, stripped from stems
  • 1 tbsp fresh rosemary, finely chopped
  • 3 cups low-sodium turkey broth
  • 1 large egg, beaten
  • 0.5 cup fresh flat-leaf parsley, chopped
  • 0.5 tsp black pepper

Instructions:

  1. Preheat oven to 180°C (350°F). Spread bread cubes on a large rimmed baking sheet, drizzle with olive oil and sea salt, and toss to coat.
  2. Bake bread for 15 minutes until edges are golden and crisp (Flash-Toast method), then transfer to a large mixing bowl.
  3. In a heavy-bottomed skillet over medium-high heat, brown the turkey sausage while breaking it into small crumbles. Remove with a slotted spoon and add to the bread cubes.
  4. In the same skillet, sauté the onions, celery, and diced apples for approximately 5-7 minutes until the onions are translucent and apples are slightly softened.
  5. Stir in the fresh sage, thyme, and rosemary, then transfer the mixture to the bowl with the bread and sausage.
  6. In a separate small bowl, whisk together the turkey broth, beaten egg, and fresh parsley. Pour the broth mixture over the bread mixture and fold gently.
  7. Transfer the mixture to a 9x13 inch ceramic baking dish. Cover with foil and bake for 20 minutes.
  8. Remove foil and bake for an additional 25 minutes until the top is golden-brown and shattering-crisp due to the Maillard reaction.