Maple Apple and Sausage Stuffing

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1 ½ loaves day-old French Bread
2 (8-oz.) packages Skinless Maple Links
1/4 cup butter
2 medium onions, peeled and coarsely chopped
2 large red cooking apples, cored and diced
1 ½ cups coarsely chopped celery
2 cups apple cider
1 (14.5 oz.) can chicken broth
2 tbsp. chopped fresh rosemary
1 tbsp. chopped fresh sage
1/2 cup sliced almonds

Cut bread into 1 ½-inch chunks and lay on baking sheets overnight to dry. Preheat oven to 350 degrees F. Brown sausage in a large skillet, breaking meat up with the back of a spoon to crumble. Drain excess fat and melt butter in the same skillet. Add onions and cook for five minutes. Add apples and celery and cook for five minutes more, stirring frequently. Place stale bread and vegetable mixture in a large mixing bowl. Slowly pour cider and broth over bread, stirring to evenly coat with liquid. Stir in herbs. Lightly butter a deep 13-by-9-inch casserole. Transfer mixture to dish and sprinkle with almonds. Bake for 1 hour or until internal temperature reaches 165 degrees F. Makes 10 to 12 servings.


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