Apple And Sage Stuffing

• 2 tablespoons vegetable oil
• 1 lb spicy bulk pork sausage
• 1 cup diced celery
• 1 cup diced onion
• 1 cup diced peeled cored apple
• 1 garlic clove, minced
• 1 tablespoon chopped fresh parsley
• 2 teaspoons minced fresh sage
• 1 bay leaf
• 8 cups French bread, 1 inch cubes with crusts (from 1 lb loaf)
• 1 cup whole milk
• 1 cup low-fat chicken broth
• 2 tablespoons butter, melted
• 3 large eggs, beaten to blend

1. Heat oil in heavy large skillet over medium heat.
2. Add sausage; saute until cooked through and brown, breaking into pieces with spoon, about 8 minutes.
3. Using slotted spoon, transfer sausage to large bowl.
4. Add celery and next 6 ingredients to drippings in skillet.
5. Saute over medium heat until vegetables are soft, about 5 minutes.
6. Discard bay leaf.
7. Add mixture to sausage.
8. (Can be made 1 day ahead. Cover; chill. Reduce to lukewarm before continuing.) Preheat oven to 350u0b0F.
9. Butter 13x9x2-inch glass baking dish.
10. Add bread to sausage mixture.
11. Whisk milk, broth, and butter in bowl to blend.
12. Mix into stuffing; season stuffing with salt and pepper.
13. Mix in eggs; transfer to prepared dish.
14. Bake uncovered until cooked through and brown, about 50 minutes.

vegetable oil, pork sausage, celery, onion, apple, garlic, parsley, fresh sage, bay leaf, bread, milk, lowfat chicken broth, butter, eggs

Taken from www.food.com/recipe/apple-and-sage-stuffing-43607 (may not work)