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.