Courtesy of Matt Rinella (brother of Steve Rinella, author of Scavenger’s Guide to Haute Cuisine).



1 lb loose sausage

6 Tb butter

1 large onion, diced

1 1/2 celery stalks, diced

salt and pepper to taste

1 Granny Smith apple, peeled, cored, and diced

8 cups crumbled bread

5 cups chopped pecans

2 Tb minced celery leaves

1+ Tb sage

1 Tb minced thyme

1/2 cups stock, turkey or vegetable

1/4 cups apple sauce

1 large egg


Preheat the oven to 350 degrees.  Brown sausage in a large skillet, set aside in a large bowl.  Melt butter.  Sautee onion, celery, salt, and pepper for 3 minutes.  Add apple and sautee for 3 minutes longer.  Pour the sautee into the sausage bowl.  Add bread, pecans, celery leaves, sage, thyme, and salt and pepper.

Separately in a small bowl, stir together the stock, apple sauce, and egg.  Finally adding this liquid to the sausage bowl.

Pour mixture into a buttered casserole dish and cover with foil.  Bake 25 to 30 minutes, then remove foil baking for 10 minutes more.