6-8 cups cubed bread
1/2 lb Jimmy Dean's sage sausage
1 medium size yellow onion
6 stalks celery
1 Granny Smith apple
4 Tablespoons butter
2 cups chicken or vegetable broth
Start the day before by cutting up the bread. I use primarily white and throw in some rye, whole grain or sourdough for color and texture interest. Leave the bread overnight in a large bowl covered with a towel. Stir it up occasionally to aerate. Brown the sausage just prior to making the stuffing or up to a couple of days ahead of time. Just before baking, chop and saute the onion, celery and apple in olive oil until the onion begins to carmelize. Toss with the bread cubes. Add cooked sausage. Dot ingredients in the bowl with butter. Pour broth over the top. Beat the egg and stir it in. Season to taste with thyme and sage. Try not to stir the stuffing too much, just enough to evenly incorporate all the ingredients, you want it to maintain a chunky texture. I usually use my hands, but be careful, it may be too hot to handle. Place in a shallow baking dish, a glass lasagne pan works well. Bake at 375 for about 20 minutes. I never have cooked this stuffing inside a roasting bird so I can't advise you on how that should be done. I just prefer stuffing that has been baked separately. It can also be baked longer at a lower temp if you have other dishes in the oven.