Sausage And Apple Stuffing

• 8 c. cubed French or Italian bread (day old or oven dried)
• 1 lb. bulk sausage meat, crumbled
• 2 Tbsp. unsalted butter
• 1 large onion, chopped
• 1/2 c. chicken stock
• 2 large apples, pared and chopped
• 1/2 c. raisins
• 1 tsp. salt
• 1 tsp. dried sage (or 1 Tbsp. fresh, chopped)

1. Place bread cubes in a large bowl and set aside.
2. In a medium size skillet over medium heat, saute sausage until well browned, about 10 minutes.
3. Transfer sausage to paper towels to drain and discard drippings.
4. In same skillet, melt butter.
5. Add onion; saute until soft but not brown.
6. Stir in stock, apples and raisins; bring to a boil.
7. Pour over bread cubes and mix in sausage, salt and sage.
8. (Makes approximately 10 cups).
9. Great for light or dark poultry dishes.

italian bread, sausage meat, unsalted butter, onion, chicken stock, apples, raisins, salt, sage

Taken from www.cookbooks.com/Recipe-Details.aspx?id=930640 (may not work)