Sausage, Apple and Sage Stuffing

Yield 1 9x11 pans with a little extra

Ingredients:

1 stick butter, unsalted

2 onions, diced

6 apples

1 bunches of celery, diced

1 Tablespoons oregano, Greek

1/2 cup sage chopped

1 cup White wine

1 1/2 lbs. Italian sausage, cooked

12 oz parmesan cheese

1 cups chicken broth, preferably homemade

6 eggs

salt, Kosher

black pepper

1 1/2 loaves french baguettes or other fabulous quality bread, diced, toasted and set out overnight, to stale. About 5 cups

Method:

1. Sauté the onion, celery, and apples in the butter.  Add the sage and oregano, set aside.

2. Sauté the Italian sausage until crumbly and well cooked, drain the fat off.

3. In a large bowl, combine onion mixture, sausage, parmesan cheese, chicken broth, eggs and bread, season with salt and pepper.

4. Place stuffing in a large casserole dish. Cover, place in the fridge until ready to bake. The stuffing can be made 1 day ahead of time.

5. Bale at 325ºF convection or 350ºF bake for about 45 minutes until golden brown.