12 cups (2 – 7.5 ounce bags) seasoned bread cube stuffing mix
1 pound mild Italian sausage, bulk or if links, remove casings
1/4 cup butter
1 cup onions, coarsely chopped
2 Granny Smith apples, cored and coarsely chopped
2 cups celery, chopped
2 tablespoons fresh rosemary, chopped
2 teaspoons dried sage
1 cup apple cider
1 (14.5 ounce) can chicken broth
salt and pepper to taste
1/4 cup sliced almonds
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Put bread cubes in a very large bowl or pot.
In a large skillet brown sausage, crumbling with the back of a spoon. Drain excess fat and transfer sausage to bowl with bread cubes.
Melt butter in same skillet. Add onions and saut?? for 5 minutes. Stir in apples, celery, rosemary and sage. Saut?? 5 minutes. Spoon into bowl with bread and sausage. Toss to combine. Pour apple cider and chicken broth over mixture. Toss again. Add salt and pepper to taste.
Transfer to prepared baking dish. Sprinkle sliced almonds on top. Bake about 1 hour and 15 minutes or until internal temperature reaches 165 degrees.