Ingredients
| 1 | (1-pound) loaf sourdough or Italian bread, cubed |
| 6 | tablespoons butter |
| 2 | cups chopped onion |
| 3 | stalks celery, sliced |
| 2 | sweet-crisp apples, such as Honeycrisp, cored and chopped |
| 4 | cloves garlic, minced |
| ¼ | cup chopped parsley |
| 1 | tablespoon chopped fresh sage leaves |
| 1 | tablespoon chopped fresh thyme leaves |
| 1½ | teaspoons kosher salt |
| ¼ | teaspoon freshly ground black pepper |
| 1 | (16-ounce) package JENNIE-O® Italian Style Turkey Sausage |
| 3 | cups water |
| 3 | teaspoons HERB-OX® Cold Water Dissolve Chicken Granulated Bouillon |
| 2 | eggs, lightly beaten |
Directions
Heat oven to 275°F.
On a large rimmed baking sheet, arrange bread cubes. Bake 25 to 30 minutes or until bread is dried and lightly browned.
Increase oven temperature to 350°F.
Lightly spray a 3-quart baking dish with nonstick cooking spray.
In large skillet over medium-high heat, melt butter. Add onions, celery, apple, and garlic. Cook 8 to 10 minutes or until softened. Stir in parsley, sage, thyme, salt and pepper. Remove from skillet to a large bowl.
Cook sausage according to package directions. Add to bowl with onion mixture. Add bread cubes to bowl. Toss together.
Dissolve bouillon into water. Whisk in eggs. Pour over stuffing mixture. Stir until stuffing is evenly moistened. Transfer to prepared baking dish. Cover with foil.
Bake 20 minutes. Uncover. Bake an additional 15 to 20 minutes, or until lightly browned and heated through.