Dried Apple, Maple Sausage and Sage Stuffing

Dried Apple, Maple Sausage, and Sage Stuffing

1 large onion, chopped

1/2 cup chopped celery

2 packs Johnson's maple breakfast sausage

1/2 - 1 cup dried apples

1/2 cup dried cranberries (optional)
1/2 cup chopped pecans (optional)

3 TBSP Sage

1/2 bunch fresh parsley, chopped
kosher salt & cracked pepper

2 large baguettes, (about 12 cups) cubed and toasted in oven

about 1/ 1/2 sticks butter (including for pan)

Chicken Stock

White wine (optional)

Saute onion in 3 TBSP butter for 3 minutes before adding celery and sage.  Saute until soft.  Add the sausage (I extrude the sausage from casing) and brown.  Add the parsley  and the dried fruit and pecans, if using. Salt and pepper to taste.  Let flavors blend (about 2-3 mins). Set aside.  In a large dutch oven, toast the bread crumbs in butter (I just keep adding bit after bit) over medium heat.  Keep the bread moving so the butter evenly coats and toasts.  When lightly brown, add sausage mixture and over medium heat.  Takes about 1/2-3/4 stick butter. Add stock or stock mixed with wine about 1/2 cup at a time until the mixture start to soften just a bit.  Pour mixture into buttered casserole dish and drizzle with 1/4 cup melted butter (makes the top toasty).  Bake at 325 for 30-40 minutes.  Let the top get crunchy, but careful not to let it get over brown.