Country Sausage and Sage Dressing

Ingredients

• 2 medium apples cored peeled cut in large (3/4 to 1 inch) dice
• 2  bread french stale cut into 1-inch cubes (long bread)
• 1 teaspoon pepper black freshly ground
• 5 stalks celery split peeled cut in large (3/4 to 1 inch) dice
• 2 cups chicken stock see 
• 4  eggs 
• 1 large onion cut in large (3/4 to 1 inch) dice (2 cups)
• 0.3 cup flat parsley italian leaves picked coarsely chopped
• 0.3 cup sage fresh leaves picked coarsely chopped
• 1 teaspoon salt 
• 1 pound sausage homemade
• 6 tablespoons butter unsalted
• 1 tablespoon vegetable oil 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• baking pan
• slotted spoon

Directions

1. 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. (I think this light toasting gives the dressing a better flavor.)
2. Heat the vegetable oil in a large skillet.
3. Add the sausage meat and brown it, breaking up meat into pieces about the size of a quarter. This need not be precise.
4. Transfer meat from skillet to large bowl, using a slotted spoon.
5. Add onion and celery to the skillet. After 1 minute, add the apples and cook 2 more minutes.
6. Place in bowl with sausage.
7. Add bread cubes, parsley and sage to the bowl.
8. In a separate bowl, mix the eggs and stock with the salt and pepper.
9. Pour this over the sausage mixture and gently toss all the ingredients. They should combine without mushing.
10. Generously butter a 16-inch baking pan (2 tablespoons).
11. Spread the mixture in the pan and dot with more butter (4 tablespoons).
12. Preheat oven to 350 degrees and bake for 50 minutes to 1 hour. The top should have a nice golden brown crust.
13. Jasper White's Cooking from New England by Jasper White
14. Biscuit Books