Sausage stuffing

From Food and Wine

Ingredients

• 1 loaf (about 1 lb) french or italian bread, cubed and dried/toasted
• 4 inner celery ribs, finely diced (1 1/2 cups)
• 1 sweet onion, finely diced (2 1/2 cups)
• 1 small green apple, diced
• 1 pound loose pork or turkey breakfast sausage
• 2 tablespoons chopped sage
• 2 tablespoons chopped thyme
• 2-3 cups Turkey Stock
• Salt and freshly ground pepper

1. Preheat the oven to 350° and grease a large baking dish. 
   
2. Cook the sausage in a large, deep skillet. Put sausage in a bowl and add the celery, apple and onion to the skillet and cook over moderately high heat, stirring occasionally, until softened and just beginning to brown, about 8 minutes. Scrape the vegetables into a large bowl. Return the sausage to the skillet, add the sage and thyme and cook for 1 minute. Add 1 cup of the stock and cook, scraping up any bits stuck to the pan, until nearly evaporated, about 5 minutes. 
   
3. Scrape the sausage mixture into the large bowl and add the toasted bread cubes. Stir in the remaining turkey stock gradually, until it is soaked as you like. Season with salt and freshly ground pepper. Spread the stuffing in the baking dish.
   
4. Bake the stuffing in the center of the oven for about 1 hour, until it is heated through and the top is browned and crisp. Let the stuffing stand for 10 minutes before serving.
   
   
   Notes from Jill's Kitchen:
   I made this for Thanksgiving this year, to rave reviews. I cut the bread into about 1 inch cubes, which I worried would be too big, but turned out great! If I ever have a successful herb garden, it is going to be great with fresh herbs!