- 2 lbs bread, cubed
- 1 1⁄2 lbs breakfast sausage
- 3 C chopped onions
- 2 C chopped celery
- 4 Tbsp butter, divided
- 3 Granny Smith apples, peeled, cored, cubed
- 1 1⁄2 C fresh parsley
- 1⁄2 C packed fresh sage
- Salt and pepper
- 3 C (or more) chicken or turkey broth
Recipe by Sarah Fritschner
Heat oven to 325°.
Bake bread cubes on 2 large, rimmed baking sheets about 20 minutes.
Cook sausage in wide skillet, breaking it up as it cooks.
Using slotted spoon, transfer to large bowl; add bread.
Cook onions and celery in sausage drippings over medium-high heat, about 20 minutes, stirring.
They should begin to brown.
Scrape into bowl.
Add butter to skillet and add apples and fresh herbs.
Cook until apples are tender, about 10 minutes.
Add to bowl.
Drizzle a cup of broth over mixture.
Stir and repeat twice.
Taste and season as necessary.
Cover and allow to stand for several hours, or refrigerate up to several days before using.
Bake in heat-proof serving dishes until heated through, 10 to 20 minutes. Serves 16.