Preheat oven to 180°C/350°F (160°C fan-forced).

Lightly toast bread - 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.

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

Sauté - Return skillet to stove, turn down to medium. Add remaining butter. Once melted, add onion, cook 2 minutes. Add celery and apple, cook for 3 minutes.

Simmer - Add pecans, chicken stock, cream, sage, thyme, salt and pepper. Stir. 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!

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

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

Brown - 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!).

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