Sausage Stuffing with Apple and Pecans

Step 1: Preheat the oven to 180°C/350°F (160°C fan-forced).

Step 2: Spread the bread cubes on a tray; they can be squished together. Bake for 8 minutes, until lightly toasted. Pale gold is fine; the bread should be soft inside and crispy outside. Transfer to a large bowl.

Step 3: Meanwhile, put about 1 teaspoon of butter in a large skillet over high heat. Once melted, add the sausage and cook, breaking it up as you go. When cooked with a few golden bits, pour the sausage over the bread, including all the fat.

Step 4: Return the skillet to the stove and turn the heat down to medium. Add the remaining butter. Once melted, add the onion and cook for 2 minutes. Add the celery and apple and cook for 3 minutes.

Step 5: Add the pecans, chicken stock, cream, sage, thyme, salt and pepper. Stir and bring to a simmer. Cook for 2 minutes, then pour the mixture into the bowl. Mix well so all the bread is evenly coated; use your hands if needed.

Step 6: Taste and add more salt if needed; the amount depends on how salty the sausage is.

Step 7: Transfer the mixture to a 2 litre/2 quart baking dish. Cover with foil and bake for 40 minutes.

Step 8: Remove the foil and brush with extra melted butter if desired. Broil/grill on high for 2 to 4 minutes, until the top is nicely browned. Watch it carefully.

Step 9: Serve warm, sprinkled with parsley, fresh thyme or small fresh sage leaves if desired.