Sage Stuffing

Serving size: 10 to 12

8cups Bread cubes, cut in 1inch cubes
1T Butter, softened
8oz Breakfast sausage, bulk
1med Yellow onion, small diced
2stalks Celery, small diced
1 L Apple, diced
2t Black pepper, fresh cracked
½ c Raisins, chopped
2 to 3T Rubbed sage
2t Salt
1cup Milk
2cups Chicken stock
4lg Eggs

1. If your bread isn't a day or two old you'll need to place it on a sheet pan after it's cut into cubes and let it sit out for at least two hours.

2. Preheat your oven to 375 degrees.

3. Butter a 2qt round baking dish.

4. In a preheated skillet sauté sausage stirring constantly while cooking over a moderate heat. After the sausage is cooked add onions and celery and continue to cook until onion has turned translucent.

5. Combine Sausage mixture with all remaining ingredients except egg, this way you can taste mixture for seasoning, adjust seasoning to your taste then mix in the eggs.

6. Place the stuffing mix in the prepared baking dish and bake for approximately 1 hour.

Optional: I like to add a little of the turkey drippings if there are ample amounts in the roasting pan of the turkey.