1 T. Canola oil

1 lb. breakfast sausages

2 C. finely chopped onion

6 ribs celery, peeled, split lengthwise, thinly sliced

2 medium apples, peeled, cored, diced

1/4 C. chopped fresh parsley leaves

1/4 C. chopped fresh sage leaves

4 eggs, slightly beaten

2 C. chicken broth

1 tsp. salt

1 tsp. freshly ground black pepper

6 T. 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. Heat oil in a large skillet. Add the sausage meat and brown it, breaking up the meat.  Drain excess fat from skillet. Add onion and celery to the skillet and cook for 1 minute.  Add the apples and cook for 2 more minutes. If any fat remains, drain. Add bread cubes, parsley, and sage. Combine the eggs, broth, salt, and pepper. Pour liquid mixture over the sausage and   gently toss. Don’t over mix. Generously butter a 16″ baking pan with 2 T. Spread the dressing mixture in the pan and dot with 4 T. butter. Preheat oven to 350 degrees and bake for 50 to 60 minutes. The top should have a nice golden brown crust.

 

Yield:

Calories:

Fat:

Fiber: