1 1/2 lbs. Sweet Italian Sausage (bulk)
1 cup chopped mushrooms
1 cup chopped red onion
1 cup chopped apples
1/4 cup orange peel
2 cloves minced garlic
2 cups chopped celery
2 loaves sourdough sliced sandwich bread, cut into small cubes and toasted well
1/2 cup toasted crushed pecans
1/4 cup raisins plumped in 1/4 cup sherry
2 bunches chopped parsley, thyme, rosemary, salt, pepper
4 cups chicken stock with some turkey, suck or goose drippings
sherry
melted butter, about 1/2 lb.

Sauté sausage in pan. Add mushrooms, onion, apples. orange peel, garlic and celery and continue cooking 3 minutes. In large bowl combine toasted bread cubes, pecans, raisins, parsley and herbs. Drizzle chicken stock over mixture and toss lightly to moisten. Add sautéed ingredients and half of the melted butter. Toss again. Then add salt, pepper and herbs to taste. Sprinkle with sherry and place in baking dish. Do not pack down. Drizzle remaining melted butter over stuffing. Bake at 350° until golden brown and crusty. Note: before baking, stuffing should be moist but not mushy. Serves 8.