Recipe sent in by: Annalisa (Arizona)
Source: foodnetwork.com (Ina Garten)

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Ingredients:

• 16 cups 1-inch bread cubes, white or sourdough (1 1/2 lb loaf)
• 8 tablespoons unsalted butter
• 2 cups medium-diced yellow onion (2 onions)
• 1 cup medium-diced celery (2 stalks)
• 2 cups Granny Smith Apples, peeled, cored, and largely diced
• 2 tablespoons chopped flat-leaf parsley
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 3/4 lb sweet or spicy Italian sausage, casings removed
• 1 cup chicken stock
• 1 cup dried cranberries

Directions:

1. Preheat the oven to 300 degrees.
   
2. Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes. Put the bread cubes into a large bowl.
3. Meanwhile, in a large pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Melt the butter and add the onions, celery, apples, parsley, salt and pepper. Sauté over medium heat for 10 minutes, until the vegetables are softened. Add to the bread cubes. 
4. Add the chicken stock and cranberries to the mixture, mix well, and pour into a 9 by 12-inch baking dish. Bake for 30 minutes at 350, until browned on top and hot in the middle. Serve warm.

Yield: 8-10 servings

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