Step 1

Preheat oven to 160°C/320°F.

Step 2

Spread bread out on tray (squished is fine). Bake for 8 minutes until lightly toasted – pale gold ok, should be soft on inside but crispy on outside. Transfer into large bowl.

Step 3

Meanwhile, place about 1 tsp butter in a large skillet over high heat. Once melted, add sausage and cook, breaking it up as you go.

Step 4

Once cooked with a few golden bits, pour over bread (yes, including all the fat!).

Step 5

Return skillet to stove, turn down to medium. Add remaining butter. Once melted, add onion, cook 2 minutes.

Step 6

Add celery and apple, cook for 3 minutes.

Step 7

Add pecans, chicken stock, creamy, sage, thyme, salt and pepper. Stir.

Step 8

Bring to simmer, then cook for 2 minutes, then pour it into the bowl. Mix well, ensuring all the bread is evenly coated. Get in there with your hands if needed!

Step 9

Taste and add more salt if needed (depends on saltiness of sausage).

Step 10

Transfer into a 2 litre / 2 quarts baking dish. Cover with foil, bake 40 minutes.

Step 11

Remove foil, brush with Extra melted butter if desired. Then broil/grill on high for 2 to 4 minutes until the top is nicely browned (watch it carefully - but be brave! Colour = flavour!).

Step 12

Serve warm, sprinkled with parsley, fresh thyme or some small fresh sage leaves if desired!