Bread stuffing with sage, sausage and apples (side dish)

Ingredients:

• 1 package (450 g) of bread cubes for filling
• 90 g unsalted butter + extra for greasing the pan
• 450 g raw sage sausages, casings removed
• 1 medium onion, chopped
• 2 baking apples, such as Gravenstein or Golden Delicious, peeled and cut into pieces
• 1-2 celery stalks with leaves, chopped
• 3 cups chicken broth, homemade or store-bought, lightly salted
• 1/4 cup chopped fresh parsley
• 0.5 cups toasted walnut pieces
• 2 large eggs, beaten

Preparation:

1. Preheat the oven to 160°C. Place the bread cubes in a large bowl and set aside. Grease a 3-quart baking dish with butter.
2. In a large skillet, melt 2 tablespoons butter over medium-high heat. Add the sausage and break up the pieces with a wooden spoon. Cook until almost no longer pink, about 5 minutes. Add the sausage and fat to the bread cubes.
3. Melt the remaining butter in a skillet. Add the onion, apple, celery, and 0.5 teaspoon of salt. Cook until the vegetables are soft, about 5 minutes. Add the broth and parsley and bring to a boil.
4. Spread the vegetable mixture over the bread cubes and toss to coat evenly. Stir in the walnuts and eggs. Loosely spoon the bread filling into the prepared pan and bake, uncovered, until golden brown, about 40 minutes.
5. Brush with the turkey drippings or melted butter. Bake until the top is crispy, another 20 minutes.
   
   Culinary adviceTo toast the nuts, place them on a baking sheet and roast in the oven at 170°C until golden brown, about 7 minutes.