1 loaf Fig & Walnut Bread, cubed; 1 lb. Apple Pork Sausage; 1 c. Onion, chopped; 3/4 c. Celery, chopped; 3 tsp. fresh Sage, chopped; 2 tsp. fresh Rosemary, chopped; 1 tsp. fresh Thyme, chopped; 1 Apple, cored & diced; 1 c. dried Cranberries; 1/3 c. fresh Parsley, chopped; 1 c. Chicken or Turkey stock; 4 TBSP Butter, melted. Preheat oven to 350 degrees. Spread bread cubes in a single layer on lage sheet and bake for 5 to 7 min., until evenly toasted. Set aside in large bowl. In a skillet, cook the sausage and onions over medium heat, until evenly browned. Add the celery and herbs; cook, stirring, for 2 minutes. Drain excess fat; pour mixture over toasted bread cubes. Add remaining ingredients to bowl and mix. Evenly fill a 9×13 greased casserole dish. Bake covered for 45 min; continue to bake uncovered for an additional 15min. Serves 10.

Cakebread Artisan Bakery, www.cakebread.ca