Ultimate Thanksgiving Stuffing

Instructions

• 1Insert the wire rack into position 5, then in Breville+ press Start to preheat and follow along for the rest of the recipe.
• 2Remove the sausage meat from the casing by pinching the meat into teaspoon sized pieces and pulling out of the casing.
• 3Place the bread in the roasting pan. Once preheated, place the pan in the oven and start the timer. When the oven signals, stir and continue cooking. Meanwhile, continue to the next step.
• 4Melt 1 tablespoon of the butter in a large frying pan over medium-high heat. Cook the sausage meat, stirring occasionally until browned.
• 5The bread should be dry to the touch. If not, give it a bit more.
• 6Transfer the bread to a large bowl and add the sausage meat. Adjust the oven to cook the stuffing. Meanwhile, continue to the next step.
• 7Melt the remaining 2 tablespoons butter in the pan over medium heat. Add the onion and ½ teaspoon salt and cook, stirring for 5 minutes, or until soft.
• 8Add the celery and apple to the pan and cook, stirring occasionally for 5 minutes. Transfer to the bowl with the bread and sausage.
• 9Add the pecans, sage, thyme and ½ teaspoon salt to the stuffing mixture and stir to combine.
• 10Whisk the yolks in a medium bowl. Add the cream, milk, pepper and remaining ½ teaspoon salt. Pour over the bread mixture and stand for 3 minutes to absorb the liquid. Stir again and stand for a further 3 minutes.
• 11Transfer the bread mixture to a 8-inch square ovenproof dish. Press down to evenly distribute the mixture. Grease a sheet of foil with cooking spray and cover the dish with the foil.
• 12Place in the oven in the roasting pan and start Autopilot. When the oven signals, remove the foil and continue cooking.
• 13The stuffing should be golden brown and all the liquid absorbed. If not, give it a bit more.
• 14Remove from the oven and allow to cool for 5 minutes.
• 15Serve warm, scattered with parsley.