- 2 baguettes (long French bread), stale, cut into 1-inch cubes
- 1 tablespoon vegetable oil
- 1 pound Country Sausages, preferably homemade
- 1 large onion, cut in large (3/4 to 1 inch) dice (2 cups)
- 5 stalks celery, peeled, split lengthwise and cut in large (3/4 to 1 inch) dice
- 2 medium apples, peeled, cored and cut in large (3/4 to 1 inch) dice
- 15 sprigs Italian parsley, leaves picked and very coarsely chopped (1/4 cup)
- 6 to 8 branches fresh sage, leaves picked and coarsely chopped (1/4 cup)
- 4 eggs
- 2 cups turkey or chicken stock
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 6 tablespoons unsalted butter
- The bread should be completely stale. If not, spread the cubes on a baking sheet and put in a low oven (250 degrees) for about 1 hour to dry them out. (I think this light toasting gives the dressing a better flavor.)
- Heat the vegetable oil in a large skillet. Add the sausage meat and brown it, breaking up meat into pieces about the size of a quarter. This need not be precise. Transfer meat from skillet to large bowl, using a slotted spoon. Add onion and celery to the skillet. After 1 minute, add the apples and cook 2 more minutes. Place in bowl with sausage.
- Add bread cubes, parsley and sage to the bowl.
- In a separate bowl, mix the eggs and stock with the salt and pepper. Pour this over the sausage mixture and gently toss all the ingredients. They should combine without mushing.
- Generously butter a 16-inch baking pan (2 tablespoons). Spread the mixture in the pan and dot with more butter (4 tablespoons).
- Preheat oven to 350 degrees and bake for 50 minutes to 1 hour. The top should have a nice golden brown crust.