Sausage and Apple Stuffing

Instructions

1. 1

   Preheat your oven to 375°F (190°C). Spread the cubed bread on a large baking sheet and toast for 10-15 minutes, or until lightly golden. This helps prevent the stuffing from becoming soggy.

2. 2

   In a large skillet, cook the bulk pork sausage over medium heat, breaking it up with a spoon, until browned and cooked through. Drain any excess grease and set the sausage aside.

3. 3

   In the same skillet, add the olive oil, then add the chopped onion and celery. Cook until softened, about 5-7 minutes.

4. 4

   Add the chopped apples, dried sage, dried thyme, black pepper, and salt to the skillet with the vegetables. Cook for another 5 minutes, stirring occasionally, until the apples are slightly tender.

5. 5

   In a large mixing bowl, combine the toasted bread cubes, cooked sausage, and the apple and vegetable mixture. Stir gently to combine everything.

6. 6

   In a separate bowl, whisk together the chicken broth and lightly beaten eggs. Pour this liquid mixture over the bread mixture in the large bowl.

7. 7

   Add the fresh chopped parsley and mix gently until all ingredients are well combined and the bread is moistened. Be careful not to mash the bread cubes.

8. 8

   Transfer the stuffing mixture to a lightly greased 9x13 inch baking dish. Bake for 30-40 minutes, or until the top is golden brown and the stuffing is heated through.

9. 9

   For a crispier top, you can increase the oven temperature to 400°F (200°C) for the last 10 minutes of baking.