Sourdough Stuffing with Sausage, Apples, and Golden Raisins

Ingredients

• 2 pounds diestel breakfast sausage 
• 4 tablespoons butter divided ()
• 2 cups celery chopped ( 5 stalks)
• 3 large eggs 
• 2 tablespoons sage fresh chopped
• 4 ounces golden raisins 
• 2.5 cups chicken broth 
• 4 cups onion generous chopped
• 1.5 pound sourdough bread cut into 1/2-inch cubes ( 13 cups)

Equipment

• bowl
• frying pan
• baking sheet
• oven
• whisk
• glass baking pan

Directions

1. Position rack in center of oven and preheatto 350°F.
2. Spread bread cubes in single layeron large rimmed baking sheet.
3. Bake untilpale golden, stirring occasionally, 15 to 20minutes.
4. Transfer bread to very large bowl.
5. Sautésausage in heavy large skilletover medium-high heat until cookedthrough, breaking up into small pieces withback of fork, 8 to 10 minutes. Using slottedspoon, transfer sausage to bowl with breadcubes.
6. Add onions and celery to drippingsin skillet; sautéuntil golden brown, about12 minutes.
7. Transfer to bowl with bread-sausagemixture (do not clean skillet).
8. Melt 2 tablespoons butter in sameskillet over medium-high heat.
9. Add apples;sauté until tender, about 10 minutes.
10. Add tobowl with bread mixture; mix in raisins.
11. Melt remaining 2 tablespoons butterin same skillet over low heat.
12. Add 2tablespoons sage; stir 30 seconds.
13. Add sagebutter to bowl with bread-sausage mixture;toss to blend. Season stuffing with salt andfreshly ground black pepper. DO AHEAD: Canbe made 1 day ahead. Cover and chill.
14. Position rack in center of oven andpreheat to 350°F. Generously butter15 x 10 x 2-inch glass baking dish.
15. Whisk brothand eggs in medium bowl; add to stuffingand toss to mix.
16. Transfer to prepared bakingdish.
17. Bake stuffing uncovered until top isgolden and crisp in spots, 45 minutes to 1hour.
18. Let stand 10 to 15 minutes and serve.
19. Bon Appétit