- 1 whole loaf white or sourdough bread (about 16 oz - unsliced)
- cooking oil (such as canola or vegetable oil)
- 1 medium yellow onion, thinly sliced
- kosher salt
- 8 oz. baby bella (cremini) mushrooms, thinly sliced (about 2 cups sliced mushrooms)
- 2 medium apples (any kind will do!), thinly sliced
- 1 tbsp fresh thyme leaves
- 1 lb. country pork sausage, casings removed
- 1/3 cup this little goat went to southeast asia
- 2 large eggs
- 2 cups beef or chicken stock
- 1/2 cup fresh parsley leaves, roughly chopped, divided
- Cut bread into 1-inch cubes. Spread onto a large baking sheet (or 2 smaller baking sheets) and allow to dry out for at least 6 hours, up to overnight. Or, if making your stuffing the same day, place bread in a 325 degree oven and toast, tossing once halfway through, until dried out, about 15 minutes.
- Remove bread and increase the oven temperature to 350 degrees.
- Heat a large skillet over medium heat and coat with a drizzle of cooking oil. Once hot, add in the onions, mushrooms and a pinch of kosher salt and sauté until tender, about 5 minutes. Once tender, add in the apples, thyme and a pinch of kosher salt. Cook until softened, about 5 minutes more. Stir in 1/3 cup This Little Goat went to Southeast Asia sauce until veggies are well coated. Transfer to a large mixing bowl. Do not wipe out the skillet.
- Add the sausage to the skillet used to cook the vegetables and cook, breaking apart with a wooden spoon, until browned, about 5-7 minutes. Remove from heat and allow to cool slightly (do not strain the fat).
- Whisk the eggs in a large mixing bowl. Add in the beef stock, cubed bread, sautéed veggies/apple mixture, browned sausage and about half of the parsley. Mix gently to combine.
- Transfer mixture to a greased casserole dish. Bake until golden brown, about 30 minutes. Remove from the oven and top with reserved chopped parsley. Serve warm!