• PREPARE: Preheat oven to 350 degrees Use a paper towel to rub a light coat of butter in a 3 quart casserole dish.
• MAKE THE CROUTONS: Spread the bread cubes evenly on a large baking sheet. Bake in preheated oven for 12 minutes or until the cubes begin to turn golden and crisp (if your bread is fresher, you may need to add a bit of time). Place the bread cubes in a large mixing bowl and set aside. (If cooking same day, do not turn off the oven)
• COOK THE SAUSAGE: Heat a large skillet over medium heat, add the sausage and break into pieces with a wooden spoon. Continue to cook until fully cooked and browned (being careful not to overcook!)
• ADD THE AROMATICS: Melt the butter in same skillet, add the onion, celery, apples and ½ teaspoon of salt; cook until the vegetables soften, about 5-7 minutes. Add the sage, thyme, and garlic and sauté another minute. Add the stock and bring to a simmer.
• COMBINE EVERYTHING: Turn off the heat and pour the mixture over the bread cubes. Fold in the broth mixture until the bread cubes are evenly moistened. Fold in the eggs until evenly distributed.
• BAKE: Pour the finished mixture into the prepared casserole dish. Bake uncovered for 45-50 minutes or until the top is crispy and lightly browned.

MAKE AHEAD:

• Once the bread mixture is in the prepared dish, cover with foil and refrigerate for up to 24 hours. Allow to come to room temperature before cooking or add 5-10 minutes of cooking time.