Sausage-Apple Stuffing

I love apples and I love sausage. I found a recipe that combines both.

from: Food & Wine, November 1998

Makes about 10 cups

4 1/2 tbsp. unsalted butter
6 celery stalks, finely chopped
3 medium onions, finely chopped
1 1/2 lbs. sweet Italian sausage, removed from casings and crumbled
9 cups cubed (1 in.) day old Italian bread (about one large loaf)
36 pitted prunes, coarsely chopped (10 oz)
3 medium golden delicious or granny smith apples, peeled, cored and coarsely chopped
1/3 cup parsley, finely chopped
1/4 cup sage, finely chopped
1 1/2 tsp. salt
3/4 tsp. freshly ground pepper
3/4 tsp. freshly grated nutmeg
4 large eggs, lightly beaten
1 1/2 cup turkey stock

PREHEAT oven to 425 and generously butter 2 medium baking dishes (at least 2 inches deep).

MELT butter in a large skillet. Add celery and onions and cook over medium heat until softened, about 5 minutes. Add sausage and cook until no longer pink, about 7 minutes.

IN a large bowl toss bread cubes with prunes, apples, parsley and sage. Add the sausage mixture and season with salt, pepper and nutmeg. Add eggs and reserved turkey stock and mix well.

DIVIDE stuffing into 2 prepared dishes.

COVER with foil and bake for 20 minutes. Remove foil and bake for 10 minutes more, until browned on top. Cool before serving.