I made this one last year. It was pretty good.
Apple Sausage Stuffing
Ingredients:
1 bag unseasoned bread cubes
½ loaf marble rye bread, cubed and dehydrated (350 –degree oven for 20 minutes)
1 lb pork sausage
½ cup butter
2 cups celery, chopped
1 medium onion, chopped
1 large or 2 small granny smith apples, chopped into ½ inch cubes
2 cloves garlic
1 tbsp fresh thyme, chopped
2 tsp poultry seasoning
2 tsp salt
1 quart chicken stock or giblet stock, plus more if needed
2 eggs beaten
Directions:
Cook pork sausage in large sauté pan until just done. Remove with a slotted spoon and set aside. Add butter, and melt. Add celery, onion and garlic. Saute until celery is soft. Add granny smith apples, cooked sausage, thyme, poultry seasoning and salt. Stir to combine. Remove from heat. Place bread cubes in large bowl. Spoon sausage mixture over bread cubes, then add desired amount of stock. There should be just a slight bit of liquid at the bottom. Mix gently, but thoroughly. Add beaten eggs. Mix with a metal spoon until well combined. Place in a buttered casserole dish and bake at 350 degrees for 35 minutes, or until center is very hot and top is golden brown. Can be made one day ahead. To reheat, bake 15 minutes at 400 degrees, covered, and 10 minutes uncovered. (serves 8-10)