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Ingredients

1 loaf sourdough hearth bread, cut into 1/2-inch cubes (about 11 cups)
1 tablespoon expeller-pressed canola oil
3/4 pound fresh mild pork or chicken sausage, bulk or removed from casings
4 Braeburn, Gala or other apples, cored and diced
3 ribs celery, thinly sliced
1 large onion, diced
2 tablespoons unsalted butter
2 1/2 cups low-sodium chicken broth
1/3 cup chopped fresh sage leaves
3/4 teaspoon fine sea salt
1/2 teaspoon freshly ground pepper

Description

This Rich, Full-flavored Stuffing Is A Show Stealer, Whether Stuffed In A Turkey Or Baked On Its Own. For A Vegetarian Version, Use Vegetable Broth Instead Of Chicken Broth And Substitute Vegetarian Sausage Or A Few Cups Sautéed Shiitake Mush

Wholefoods