INGREDIENTS
6 cups
cubed french bread, left out for 2 days to dry
1 lb
pork breakfast sausage links
1
yellow onion
1/2 cup
celery, chopped
2
fuji or grannysmith apples, chopped
2 tsp
dried sage
1 tsp
dried thyme
1/4 cup
minced fresh parsley
1
egg
2 cups
chicken stock
4 tbsp
unsalted butter, melted