Preheat your oven to 375*F.

Toss the cubed sourdough with 4 tsp olive oil and season with salt, to taste.

Toast in your oven for 30minutes, or until golden brown. This can be done up to a day ahead of time and stored in an airtight container on the counter.

Sweat the diced onion, apple and celery in a saute pan over medium heat until the onion starts to turn translucent. Taste the mixture for salt and season as needed. Remove the vegetables from the pan and place into a bowl with your toasted breadcrumbs. In the same pan, crank your heat up to high and cook the sausage until it has some nice color on it. It’s not necessary for it to be fully cooked at this point, you’re just looking for some flavor.

Add the browned sausage into the bowl with the bread, onion, apple and celery.

Pull your thyme off of the sprigs and add to the bowl along with 1 cup of broth.

Mix the ingredients together in the bowl. I prefer big chunks of bread in my stuffing, but if you prefer a more cohesive and creamy stuffing keep mixing until all the bread has broken down into smaller crumbs.

Pour out the mixture into a about a 9inch baking dish, or something of a similar size.

Bake on 375*F for 30 minutes, until golden brown on top.