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  • 1 lb. bulk sweet Italian sausage
  • 3 stalks celery, diced
  • 2 medium onions, chopped
  • 2 Granny Smith apples, peeled, cored and chopped
  • 1/4 cup chopped fresh sage
  • 3/4 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 2 cloves garlic, minced
  • 1 large baguette, cut into 3/4-inch pieces (about 7 cups)
  • 3 cups low-sodium chicken broth
  • 2 large eggs, beaten


Preheat oven to 375°.

In a large skillet, sauté sausage for 6 to 8 minutes or until browned, breaking it up with a spoon. Transfer to a large bowl.

Add celery, onions, apples, sage, salt and pepper to the skillet. Cook for 7 to 9 minutes, until the vegetables are tender, tossing often. Add garlic and cook 30 seconds more. Add vegetable mixture, bread, broth and eggs to the sausage and toss to combine. Transfer to a 9 x 13-inch baking dish coated with nonstick cooking spray and cover with foil. Bake for 20 minutes. Remove the foil and bake for 20 to 30 minutes more.

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