This recipe calls for dried out bread. You can do that by cutting it up and leaving out overnight or by cutting it up and baking it at 250 degrees Fahrenheit for 45 to 60 minutes.

8 cups dried Italian bread cubes

Spray a 9 by 13 inch baking dish with cooking spray and set aside. Preheat your oven to 375 degrees Fahrenheit. (Unless preparing the day before.)

Melt the butter in a large frying pan. Add the onions, celery, and apples to the butter and season with salt and pepper. Sauté until the celery and onion are translucent, about five minutes. Mix in sage and thyme. Remove from the heat.

4 ounces unsalted butter,1 medium yellow onion,4 celery stalks,2 small apples,1/2 teaspoon kosher salt,1/8 teaspoon black pepper,1 teaspoon dried sage,1 teaspoon dried thyme

In a separate pan, cook the sausage, breaking it up until no longer pink. Remove from the heat and drain the grease.

1 pound sweet Italian sausage

In a large bowl, coat the bread with the eggs. Mix in both the meat and the vegetables in butter. Then mix in the cheese, then pour the chicken stock over it. Give the stuffing a good mix to make sure everything is well coated.

2 eggs,1 cup grated parmesan cheese,2 1/2 cups chicken stock

Pour in the stuffing mixture into the pan. Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for 25 to 30 minutes longer. (Read here for how to make this stuffing recipe ahead of time.)