Ingredients

• 2 tablespoons vegetable oil
• 1 pound spicy pork bulk sausage
• 1 cup diced celery
• 1 cup diced onion
• 1 cup diced peeled cored apple
• 2 garlic cloves, minced
• 1 tablespoon chopped fresh parsley
• 2 teaspoons minced fresh sage
• 1 bay leaf
• 8 cups 1-inch cubes French bread with crusts (from 1-pound loaf)
• 1 cup whole milk
• 1 cup low-salt chicken broth
• 2 tablespoons (1/4 stick) butter, melted
• 3 large eggs, beaten to blend

Instructions

1. Heat oil in heavy large skillet over medium heat. Add sausage; sauté until cooked through and brown, breaking into pieces with spoon, about 8 minutes. Using slotted spoon, transfer sausage to large bowl. Add celery and next 6 ingredients to drippings in skillet. Sauté over medium heat until vegetables are soft, about 5 minutes. Discard bay leaf. Add mixture to sausage. (Can be made 1 day ahead. Cover; chill. Reheat to lukewarm before continuing.)
2. Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Add bread to sausage mixture. Whisk milk, broth, and butter in bowl to blend. Mix into stuffing; season stuffing with salt and pepper. Mix in eggs; transfer to prepared dish. Bake uncovered until cooked through and brown, about 50 minutes.