Preheat the oven to 350 degrees F (180 degrees C).
Finely chop the Onion (1), Granny Smith Apple (1), Fresh Sage (1 teaspoon) and Fresh Thyme (1 teaspoon). Thinly slice the Celery (1 stalk).
Cut the White Bread (4 cup) into half inch pieces. Roughly chop the Pecans (1/3 cup). Remove the casings from the Pork Sausage (1 pound).
In a large saute pan over medium-high heat, add the pork sausage. Stirring frequently, breaking the pork up into small pieces. Cook for 10 minutes or until cooked through. Drain and set aside.
Reheat the sauté pan over medium-high heat and add the Butter (3 tablespoon). Once melted, add the onion and celery. Stir occasionally until the onion is fragrant and translucent, about 3 minutes.
Add the apple and pecans, and cook for another 3 minutes.
Add the bread and carefully toss to combine. Add the Chicken Stock (1 1/2 cup), Heavy Cream (1/2 cup), sage, and thyme. Season with Kosher Salt (to taste) and Ground Black Pepper (to taste).
Beat the Egg (1) and add it to the mixture. Stir until fully incorporated.
Transfer the dressing to a large baking dish and cover with foil. Bake for 40 minutes. Remove the foil with 2 minutes left. Place the stuffing under the broiler. Set it to high and cook for 2 minutes. Just enough to brown and crisp the top.