Apple, fennel sausage stuffing with sage

4C French or sourdough bread, cut into ½-inch cubes

3C whole grain bread, cut into ¾-inch cubes

1C cranberry walnut bread, cut into ½-inch cubes

4 - 6 oz. unsalted butter

2 Italian sausages, casings removed

2 fennel bulbs, thinly sliced

2 medium Fuji or Braeburn apples, cut into ½-inch dice

  (about 2 cups)

4 celery ribs, cut into ½-inch dice (about 2 cups)

1/2C chopped sage leaves

1/2C toasted walnuts

1C Italian parsley, chopped

1C chicken or turkey stock

Position a rack in the center of the oven and preheat to 350F.  Toast the bread cubes on a rimmed baking sheet until crisp on the outside, about 15 minutes.  Cool to room temperature.

Melt the butter in a large sauté pan, add the sausage, fennel, apples, salt and pepper to taste and toss.  Cover and cook, stirring occasionally, until the apples are tender, about 8 minutes.  Uncover, reduce the heat to medium low and cook, stirring occasionally until the apples are very tender and slightly golden.

Add the celery and sage and cook, stirring occasionally, until the celery has softened slightly.  Remove from the heat.  Preheat oven to 375F.  Toss the apple mixture with the bread cubes, Italian parsley and one cup of the stock.  Let sit 5 to 10 minutes.  Transfer to a 9x13 inch baking dish and cover with foil.  Bake until heated through, about 20 minutes.  Uncover and bake until the top is browned, about 15 minutes more.  Let cool slightly, toss in the walnuts and serve.

MAKES:  8 servings

Vegetable and Fruit Bread Stuffing

1-1/2 lb. country-style whole grain bread, cut into ¼-inch cubes (about

  10 cups)

1–1/2sticks unsalted butter

1 lb. yellow onions, peeled and copped

2C celery, chopped

1 medium leek (white part only), washed and thinly sliced

1 lb. Granny Smith or Fuji apples, peeled, cored and cut into medium

  Dice

2 garlic cloves, peeled and finely chopped

2 – 3 Tbsp. olive oil

8 oz. cremini mushrooms, thinly sliced

1-1/2C walnuts or pecans, toasted and chopped

4 oz. dried tart cherries or cranberries

4 oz. dried plums or apricots, diced

1/4C Italian parsley leaves, chopped

1/4C sage leaves, chopped

2 Tbsp. fresh thyme leaves

2 – 3C chicken stock

Put the bread on a cookie sheet and toast in a 275F oven, turning occasionally, until crisp, 15 to 30 minutes.  Place in a large bowl.  Increase oven temperature to 350F.  Heat olive oil in a sauté pan, add the mushrooms and cook until crisp and tender.  Add to the bread.   Melt one stick butter in the same pan.  Add the onions, celery, leek, and garlic and until beginning to color. Add apples, salt and pepper to taste and sauté until tender, adding more butter as needed.  Toss into the bread mixture along with 1-1/2 cups of the stock, dried fruits, walnuts and fresh herbs, tossing until the liquid is absorbed, adding more as necessary.  Transfer to a buttered baking dish and bake until hot.  Dot with the remaining butter and bake until top is crisp, about 10 minutes.

MAKES:  10 – 12 servings