Ingredients
1-1/2 pounds bulk pork sausage3 cups chopped onions2 cups chopped celery1/2 cup butter, cubed6 garlic cloves, minced1 loaf (1 pound) French bread, cubed and toasted3 medium apples, peeled and chopped1-1/2 cups chopped pecans, toasted1/4 cup chopped fresh sage or 4 teaspoons dried sage leaves1 tablespoon dried thyme1-1/4 teaspoons salt1-1/4 teaspoons pepper2 to 3 cups reduced-sodium chicken broth
Preparation
In a large skillet, cook sausage over medium heat until no longer pink; drain. Transfer to a large bowl. In the same skillet, saute onions and celery in butter until tender. Add garlic and cook 1 minute longer.
Add the bread cubes, apples, pecans, sage, thyme, salt, pepper and onion mixture to the sausage. Stir in enough broth to reach desired moistness. Transfer to a greased 13-in. x 9-in. baking dish (dish will be full). Bake, uncovered, at 375° for 25-30 minutes or until lightly browned.
