Sausage And Apple Stuffing Casserole - cooking recipe

Ingredients

1/3 cup oil
1/3 cup butter (can use less butter)
1 1/2 lbs bulk pork sausage (casings removed)
2 medium onions, chopped
4 garlic cloves, minced (or to taste)
1 large celery rib, chopped
2 cups sliced fresh mushrooms (can use 1 or 2 cans, drained)
2 -3 medium apples, peeled, cored and chopped (use Granny Smith for this)
3 tablespoons chopped fresh parsley (can use more)
1 teaspoon dried sage
1 -2 teaspoon poultry seasoning (or to taste)
seasoned salt & freshly ground black pepper (to taste)
8 cups French bread (leave the crusts on, and cut into 3/4-inch cubes)
1 cup half-and-half cream or 1 cup full-fat milk
1 1/2 cups good-quality canned chicken broth
1/4 cup butter, melted (or to taste)
3 large eggs, slightly beaten
1/3 cup grated parmesan cheese (or to taste)

Preparation

Set oven to 350 degrees F.
Butter a 13 x 9-inch baking dish.
Heat 1/3 cup oil and 1/3 cup butter butter in a large skillet over medium heat.
Add in the sausage meat with the onion, garlic, celery, mushrooms, parsley, sage, bay leaf, poultry seasoning and chopped apples; saute over medium heat until the sausage meat is cooked and the veggies are tender (about 5 minutes).
Season with seasoned salt and pepper to taste.
Add the cubed bread to the sausage/veggies mixture; mix to combine and season with more seasoned salt and black pepper.
In a bowl mix together 1 cup of broth with 1 cup half and half cream (or milk) melted butter and eggs until well combined.
Add to the breadcrumb/veggie mixture; toss to combine (season with more salt and pepper if desired).
Transfer mixture to the buttered cassserole dish.
Drizzle top with remaining 1/2 cup chicken broth (if you prefer your stuffing on the dry side, then omit the 1/2 cup of broth on top).
Sprinkle with grated Parmesan cheese.
At this point you can cover and refrigerate up to 8 hours.
Bake uncovered for about 50 minutes or until cooked through and brown.
Delicious!