Sausage Stuffing!

Bahan-bahan (10 porsi)

• 8 heaped cups plain white bread (, crust on, cut into 2.5cm / 1 “ cubes (~600g/1.2lb) (Note 1))
• 500 g / 1 lb pork sausages (, good quality (Note 2))
• 50 g / 3 tbsp butter (, unsalted)
• 1/2 onion (, finely diced)
• 1 large celery stalk (, sliced 3mm / 1/8” thick)
• 1 g ranny smith apple (, skin left on, diced into 0.5 cm / 1/5” cubes)
• 1/3 cup pecans (, roughly chopped (Note 3))
• 1 cup (250 ml) chicken stock/broth (, low sodium)
• 1/3 cup (85 ml) cream (, heavy / thickened (low fat also ok))
• 1 tbsp fresh sage (, finely chopped)
• 1 tsp fresh thyme leaves
• 1/4 tsp each cooking/kosher salt and pepper
• 30 g / 2 tbsp butter (, melted (extra for brushing))
• Thyme leaves, small sage leaves, chopped parsley (, optional garnish)