Pumpernickel Sausage Stuffing

• unsalted butter↗4 tablespoons
• chicken-apple sausages, chopped↗1 lb
• large celery ribs, chopped↗2

  chopped

• large onion, chopped↗1

  chopped

• pumpernickel bread↗1 loaf

  cut into 1-inch cubes and dried (1 pound)

• multi-grain saltine crackers↗1 sleeve

  crushed (4 ounces)

• fresh thyme↗1 tablespoon

  chopped

• eggs↗4

  lightly beaten

• stock↗2 cups

  (vegetable, chicken or turkey)

• flat leaf parsley↗1⁄4 cup

  chopped

• kosher salt↗
• ground pepper↗

Step-by-step instructions

1. 1

   Preheat the oven to 350°. In a large skillet, melt the butter over medium heat, then add the sausage and cook for 5 minutes. Add the celery and onion and cook until the vegetables are tender and the meat is browned, 7 to 10 minutes. Transfer the mixture to a large bowl and let cool.

2. 2

   Add the bread cubes, crackers, thyme, eggs, stock and parsley to the bowl and mix well. The mixture should be moist but not soggy; add a little more stock if you like your stuffing wetter. Season the stuffing with salt and pepper. Place in a 9-by-13-inch buttered baking dish and bake for 1 hour. (To keep the stuffing moist, cover the top loosely with foil while it bakes.).