1 loaf of bread (i used a combo of white and wheat)

3 suasage links

2 apples, chopped

1/3 c. craisens

1 red onion, diced

1 single stalk celery, diced

1 tsp. carroway seeds

3/4 c. butter

2 c. chicken stock

fresh parsley, chopped

S&P

Using a serrated knife cut the bread into 1 inch cubes. Spread bread cubes out onto baking sheets and broil or bake just until cubes are slightly toasted. Remove bread cubes from oven and arrange them into a large cassarole dish. Next, remove sausage from casing and brown it in a frying pan, breaking it up into small crumbles. Drain sausage then add onion and celery to pan and continue cooking until tender. Add apples, craisens, carroway seeds, butter, and S&P. Once butter melts add chicken stock. Pour this mixture gradually overtop of bread cubes, folding as you go until it is all incorportaed and bread is well moistened (you may not need exactly 2 cups, just use your judgement.) Top with fresh parsley. Bake at 350 for about 20 minutes.