Yield
Makes 12 servings

How to Make It

Step 1

Combine raisins and cognac; let stand 2 hours.

Step 2

Melt butter in a large skillet over medium heat; add onion and garlic, and sauté 5 minutes or until tender. Add sausage, and cook, stirring until it crumbles and is no longer pink; drain. Stir in apple and celery, and cook, stirring occasionally, about 10 minutes. Transfer mixture to a large bowl.

Step 3

Stir in raisin mixture, croutons, and remaining ingredients until moistened. Spoon into a lightly greased 13- x 9-inch baking dish.

Step 4

Bake, covered, at 350° for 30 minutes.

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