by PATTY CATALANO
This stuffing doesn’t require being “stuffed” in turkey, so there’s no reason not to enjoy this custardy, crouton-crisped dressing all the time.
Tear or cut bread into small, 1/2-inch pieces. Bake the bread in rimmed baking sheet at 275°F for 30 minutes.
Coat baking dish with cooking spray.
Dice onions and celery. Peel and dice apples. Mince garlic. Chop parsley, sage, and thyme leaves.
Melt butter in skillet. Add onions, celery, apples, salt, and pepper. Cook for 10-12 minutes before adding garlic and saute for another minute.
Toss bread, herbs, and aromatics together in bowl.
Remove sausage from casing and add to pan. Break up the meat and brown for 6-8 minutes.
Deglaze pan with chicken broth. Transfer the sausage and any remaining liquid to the bowl of bread and toss to combine.
Whisk eggs and broth together, then pour over the stuffing mixture. Stir until evenly moistened.
Transfer stuffing to baking dish. Cover tightly with foil and bake for 15 minutes. Uncover and bake for another 15 minutes more.