1. Prep the Bread

1. Preheat oven to 350°F.
2. Spread bread cubes on a baking sheet, drizzle with olive oil, and toast for 15–20 minutes until golden and dry. Cool completely.

2. Cook the Sausage & Veggies

1. In a large skillet over medium heat, cook sausage until browned. Transfer to a large bowl.
2. In the same pan, add onions with a pinch of salt. Cook low and slow for about 15–20 minutes until deeply caramelized.
3. Add celery and garlic; cook another 3 minutes. Stir in diced apples and cook 3–4 minutes more.
4. Add herbs and deglaze the pan with 1.5 cups of Christmas Ale, scraping up any brown bits. Let it simmer 2–3 minutes until slightly reduced.

3. Combine

1. In a very large bowl, combine toasted bread, sausage, veggie-apple mixture, pecans, and cranberries.
2. In a separate bowl, whisk together stock, eggs, melted butter, and a little salt & pepper.
3. Pour liquid mixture over stuffing and toss gently to combine. Bread should be moist but not soggy—add more stock if needed.

4. Chill Overnight

• Transfer to a buttered 9×13″ baking dish. Cover tightly with foil and refrigerate overnight (up to 24 hours).

5. Bake on Thanksgiving Day

1. Remove stuffing from fridge 30 minutes before baking to bring to room temp.
2. Preheat oven to 375°F.
3. Bake covered for 30 minutes, then uncover and bake another 15–25 minutes until golden brown and crisp on top.
4. (Optional: drizzle 1–2 Tbsp melted butter over top halfway through for a richer crust.)