Ingredients

8 tablespoons butter (one stick)
1 small onion, chopped
1 lb. pork sausage, seasoned (Italian is recommended)
2 Granny Smith apples, peeled, cored and chopped
1 lb. white button mushrooms, thinly sliced
1/3 cup chopped fresh sage
8 cups dried bread cubes
2 cups chicken stock
1 cup milk
salt and pepper to taste

Directions

In large saucepan, heat butter and saute onion in butter until onions are soft. Add sausage, brown and crumble as you cook. Add apples, mushrooms and sage. Cook 2 minutes, stirring often. Stir in bread cubes. Toss until bread is well-coated and has absorbed the butter and is slgihtly brown. Remove from heat and stir in chicken stock and milk. Season to taste. Allow dressing to cool in refrigerator for several hours before stuffing turkey, or place in baking pan and cover with foil to be reheated at 375 degrees for 30 minutes. (Don't put warm stuffing into a cold bird.) Can be made ahead, but don't add liquids until the day of.