yield: 6-8 side servings
time: 1 hour, 45 minutes
active time: 25 minutes
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
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
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!