Sausage and Apple Stuffing Casserole

You may use fresh sliced mushrooms that have been sauteed in butter in place of canned. If you are planning to serve more than 8 people then prepare two separate recipes and bake in two dishes --- I use all of a 400 gram French bread that amount works perfectly for this recipe --- add in chopped cooked carrots or peas to the stuffing mixture if desired, I have even added in cooked chopped bacon along with the sausage! this is a fantastic stuffing casserole!

• Ready In: 1 hr 30 mins
• Serves: 8

Ingredients

• 1⁄3 cup  oil
• 1⁄3 cup butter (can use less butter)
• 1 1⁄2 lbs bulk pork sausage (casings removed)
• 2  medium onions, chopped
• 4  garlic cloves, minced (or to taste)
• 1  large celery rib, chopped
• 2  cups  sliced fresh mushrooms (can use 1 or 2 cans, drained)
• 2 -3  medium apples, peeled, cored and chopped (use Granny Smith for this)
• 3  tablespoons  chopped fresh parsley (can use more)
• 1  teaspoon dried sage
• 1 -2  teaspoon poultry seasoning (or to taste)
•  seasoned  salt & freshly ground black pepper (to taste)
• 8  cups  French bread (leave the crusts on, and cut into 3/4-inch cubes)
• 1  cup half-and-half cream or 1  cup full-fat milk
• 1 1⁄2 cups  good-quality canned chicken broth
• 1⁄4 cup butter, melted (or to taste)
• 3  large eggs, slightly beaten
• 1⁄3 cup  grated parmesan cheese (or to taste)

Directions

1. Set oven to 350 degrees F.
2. Butter a 13 x 9-inch baking dish.
3. Heat 1/3 cup oil and 1/3 cup butter butter in a large skillet over medium heat.
4. Add in the sausage meat with the onion, garlic, celery, mushrooms, parsley, sage, bay leaf, poultry seasoning and chopped apples; saute over medium heat until the sausage meat is cooked and the veggies are tender (about 5 minutes).
5. Season with seasoned salt and pepper to taste.
6. Add the cubed bread to the sausage/veggies mixture; mix to combine and season with more seasoned salt and black pepper.
7. In a bowl mix together 1 cup of broth with 1 cup half and half cream (or milk) melted butter and eggs until well combined.
8. Add to the breadcrumb/veggie mixture; toss to combine (season with more salt and pepper if desired).
9. Transfer mixture to the buttered cassserole dish.
10. Drizzle top with remaining 1/2 cup chicken broth (if you prefer your stuffing on the dry side, then omit the 1/2 cup of broth on top).
11. Sprinkle with grated Parmesan cheese.
12. At this point you can cover and refrigerate up to 8 hours.
13. Bake uncovered for about 50 minutes or until cooked through and brown.
14. Delicious!