Sausage, Apple and Rye-Bread Stuffing

1. 1

   Preheat oven to 375F and butter a 3- to 4-quart shallow baking dish.

2. 2

   Cut bread into 1/2-inch cubes.

3. 3

   In 2 shallow baking pans arrange bread in one layer and toast in upper and lower thirds of oven until golden, 10 to 15 minutes.

4. 4

   Quarter kielbasa lengthwise and cut crosswise into 1/4-inch-thick pieces.

5. 5

   Chop onions and celery and mince garlic.

6. 6

   In a large heavy skillet brown kielbasa over moderate heat, stirring occasionally, and transfer with a slotted spoon to paper towels to drain.

7. 7

   To skillet add 6 tablespoons butter (do not discard any fat in skillet) and cook onions, celery, and garlic over moderately low heat, stirring, until celery is crisp-tender.

8. 8

   Finely chop apples.

9. 9

   Stir apples into vegetable mixture and cook, stirring occasionally, until apple is softened.

10. 10

    Mince parsley.

11. 11

    In a large bowl toss together bread, kielbasa, vegetable mixture, parsley, broth, and salt and pepper to taste and transfer to baking dish.

12. 12

    Stuffing may be made 1 day ahead and cooled completely before being chilled, covered.

13. 13

    Dot stuffing with remaining 2 tablespoons butter and bake, uncovered, in middle of oven until golden, about 30 minutes.

14. 14

    (Stuffing may be baked while making gravy for roast goose)

* Per serving · 4 servings · Values may vary.