• 10 cups (1-inch) bread cubes
• 1 tablespoon olive oil
• 1 pound mild ground pork sausage
• 6 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 onion, diced
• 1 1/2 cups sliced celery
• 2 Braeburn apples, chopped
• 2 tablespoons finely chopped fresh sage leaves
• 1 tablespoon finely chopped fresh thyme leaves
• 1 cup toasted walnuts
• 1/2 cup finely chopped fresh parsley
• Kosher salt and freshly ground black pepper, to taste
• 2 1/2 cups chicken stock

Preheat oven to 350 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray. Spread bread cubes in a single layer on a baking sheet. Place into oven and bake until crisp and golden, about 10-12 minutes; set aside. Heat olive oil in a large skillet over medium heat. Add sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; set aside. Melt butter in the skillet. Add garlic, onion and celery, and cook, stirring occasionally, until tender, about 4-5 minutes. Stir in apples, sage and thyme until fragrant, about 1 minute. In a large bowl, combine bread, sausage, apple mixture, walnuts and parsley; season with salt and pepper, to taste. Stir in chicken stock until absorbed and well combined.* Spread bread mixture into the prepared baking dish. Place into oven and bake until top is browned, about 45 minutes.