3/4 pound Sourdough Bread (cut into 1/2 inch cubes)
Preheat oven to 350F. Cube bread, and toast on baking sheet until golden, about 15 minutes. Once toasted, transfer to bowl.
Olive Oil 1 pound Sweet Italian Sausage (casings removed)
In a saute pan over medium-high heat, heat a tablespoon of olive oil, and saute sausage until cooked through, about 10 minutes, breaking into small pieces. Once cooked through, transfer sausage, retaining the fat in the skillet, to the bowl with the bread.
1 large Onion (chopped) 1 stalk Celery (chopped)
Saute the onion and celery in the pan with the sausage drippings until soft and transluscent, about 10 minutes, then add to the sausage and bread mixture.
2 tablespoons Butter 3 cups Granny Smith Apples (cut into 1/2 inch cubes) 1 tablespoon Fresh Sage (chopped) 1/4 cup Flat-Leaf Parsley 1/2 cup Golden Raisins 2 large Eggs 1 1/4 cups Chicken Stock Salt and Pepper (to taste)
Add butter and apples to same skillet, cook until tender, about 5 minutes. Add herbs and raisins, and cook an additional minute. Return the sausage, celery, onion, and bread to skillet and mix. Add the eggs to the stock and mix into stuffing. Season with salt and pepper, toss, then transfer contents to a baking dish and bake at 350 until golden brown, about 30 minutes.