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1
Preheat the oven to 400 degrees F.
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2
In a large skillet, melt 1/4 stick (2 tablespoons) of the butter.
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3
Add the apple wedges and onions.
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4
Season with the sugar and salt and pepper to taste.
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5
Cook over medium heat until the apples and onions become slightly tender and yielding but still hold their shape, 5 to 8 minutes.
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6
Stir in the celery and cook to soften it slightly, about 2 additional minutes.
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7
Remove the skillet from the heat and transfer the contents to a bowl.
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8
Set aside.
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9
Arrange the bread slices in a single layer on a baking sheet and toast until light brown.
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10
Alternatively, brown them in a toaster.
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11
While the bread is still hot, lightly butter both sides of each piece.
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12
Cut into 1-inch squares and transfer them to a large bowl.
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13
Toss with the rosemary, sage and some salt and pepper.
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14
Mix to blend.
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15
Set aside.
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16
Heat a large skillet and add 1 tablespoon of the butter.
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17
When it melts, stir in the turnip cubes and sprinkle with the allspice.
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18
Season with salt and cook over medium heat until tender, 3 to 5 minutes.
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19
Combine the apple, onion and celery mixture with the cooked breakfast sausage and turnips in the bowl containing the toasted bread.
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20
Mix to blend, and add the chicken stock to moisten all of the ingredients.
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21
Place into a rectangular baking dish and bake until golden and cooked through, 45 to 50 minutes.
