Step 1

Preheat the oven to 250 degrees

Step 2

Cut the bread into cubes, about 1/2" to 3/4" cubed pieces, and lay them on a baking sheet. ( I like to find bread in the marked down or day-old section of the bakery. You can use a mixture of sourdough, white and wheat bread.)

Step 3

Lay the bread cubes on a large baking sheet and bake in a 250-degree oven for about an hour.  You will want to toss them a few times in that hour to dry out all the bread.

Step 4

Transfer the bread cubes to a very large bowl. Set aside while you make the rest of the stuffing.

Step 5

Preheat oven to 350 degrees.

Step 6

Cut up your onions and celery. 1/2" pieces work great.  Put them in a large pot with the butter.  Cook on medium heat, stirring frequently, until your celery and onions are tender and translucent, about 8 minutes.

Step 7

Add the sausage and using the bottom of the spoon, break the sausage up into small chunks. Cook the mixture until the sausage is no longer pink. Add the diced apples and cook for an additional minute.

Step 8

Add the minced Parsley, Thyme, and Sage, Salt, Pepper and 1 1/2" cups of the chicken broth.

Step 9

Pour the chicken broth and celery mixture over the cubed bread.  Gently fold the ingredients together. (The stuffing should be moist but no standing water. If it seems like it's a little dry, add the additional 1/2 cup of chicken broth.)

Step 10

Spray a 9 by 13" baking dish with non-stick cooking spray.

Step 11

Spread the stuffing evenly on the baking dish and bake at 350 degrees for 45-60 minutes, stirring gently every 15 minutes. When the stuffing is done, the top should be lightly brown.

Step 12

Serve Immediately. Stuffing is best warm and fresh but will keep airtight in the fridge for up to 5 days.